This nourishing soup can be served alongside a rice dish such as yellow rice, or eaten accompanied by a flatbread like chepati or puri. Black-eye peas are good for nursing mothers and provide a great source of protein and fibre.
I cup black-eye peas, soaked overnight
4 cups water (approx.)
1 large clove garlic, chopped
1 small handful cilantro, chopped
1.5" piece fresh ginger, peeled and finely chopped
2 heaping Tbsp. shredded coconut/coconut flakes
½ cup water for blending
2 Tbsp. sunflower oil
1 tsp. black mustard seeds
1 tsp. cumin seeds
1 pinch hing
5 curry leaves
¼ tsp. ajwan
¼ tsp turmeric
1 tsp. garam masala
¼ tsp. salt
Drain black-eye peas. Pressure cook in approximately 4 cups water until soft, about an hour.
Put garlic, cilantro, ginger, coconut and ½ cup water in blender and blend until liquefied. Set aside.
In saucepan, heat oil, add mustard seeds, cumin, hing, curry leaves. When seeds pop, stir in blended coconut mixture. Add ajwan, turmeric, masala and salt. Cook for 1 minute to lightly brown.
Pour in the black-eye peas and their cooking water and mix well.
Rinse out the blender with clean water to add the extra to the soup.
Bring to a boil, if it's more liquid than you want, simmer uncovered to reduce, if it's too thick you can thin it.
Adapted from Ayurvedic Cooking for Self-Healing by Usha And Vasant Lad
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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