top of page

Winter Black Eyed Peas

Ayurvedic recipes are not pretty and easy to photograph ! But the truth is, all that matters is that they are absolutely delicious, supportive to the season and your body, and also quick to make and affordable.

This recipe brings the creaminess of black eyed peas with the sweetness and heaviness of sweet potatoes and rice, the warmth and oiliness of walnuts, and amazing spices to support digestion.


(for 3-4 servings)

1 1/2 cup cooked black eyed peas

1 big sweet potato (or 2 small)

1/2 red onion, thinly sliced

1 clove garlic, finely chopped

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon ground ginger

1/4 teaspoon turmeric powder

1/8 teaspoon hing/ asa foetida

1 teaspoon salt

1 tablespoon ghee or sesame oil

1 heaping teaspoon dried cranberries

1 tablespoon crushed walnuts

a squeeze of lemon

to serve: cooked basmati rice


Warm oil or ghee in a pot. Add onion and sweat on low heat for about 5 mn, stirring frequently. Add garlic and all spices and stir for 1 mn, being careful not to burn.

Add sweet potato and stir to coat with oil and spices. Add a little water to the bottom of the pot, stir and cover to cook for about 10 mn.

Add black eyed peas and some extra water, then stir and cover with a lid on low heat for another 5-10 mn.

Serve over rice, squeeze some lemon and top with walnuts and cranberries.


bottom of page