Ingredients with Measurements:
- 1 cup black-eyed peas, soaked overnight
- 2 medium-sized potatoes, peeled and chopped
- 1 cup bamboo shoots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon vegetable oil
- Salt to taste
- Water as needed
- Fresh cilantro leaves for garnish
Special Equipment Needed:
- Pressure cooker or Instant Pot
- Blender or immersion blender
Step-by-Step Instructions:
1. In a pressure cooker or Instant Pot, add the soaked black-eyed peas, chopped potatoes, sliced bamboo shoots, chopped onion, minced garlic, grated ginger, cumin seeds, coriander powder, turmeric powder, red chili powder, vegetable oil, and salt to taste.
2. Add enough water to cover the ingredients and close the lid of the pressure cooker or Instant Pot.
3. Cook on high pressure for 15 minutes in the pressure cooker or use the soup setting in the Instant Pot.
4. Once the cooking is complete, let the pressure release naturally for 10 minutes before opening the lid.
5. Using a blender or immersion blender, blend the soup until smooth.
6. If the soup is too thick, add more water until you reach your desired consistency.
7. Reheat the soup on the stovetop or in the microwave until hot.
8. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Temperature:
High pressure in the pressure cooker or soup setting in the Instant Pot.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 220
Fat: 4g
Carbohydrates: 38g
Protein: 10g
Sodium: 250mg
Fiber: 9g
Sugar: 4g
Substitutions for ingredients:
- Black-eyed peas can be substituted with any other type of legume, such as chickpeas or lentils.
- Bamboo shoots can be substituted with canned or fresh corn kernels.
- Vegetable oil can be substituted with any other type of cooking oil.
Variations:
- Add diced tomatoes or tomato puree for a tangy flavor.
- Add chopped spinach or kale for added nutrition.
- Add coconut milk for a creamier texture.
Tips and Tricks:
- Soak the black-eyed peas overnight to reduce cooking time.
- Use a blender or immersion blender for a smoother texture.
- Adjust the spices according to your taste preference.
Storage Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup on the stovetop or in the microwave until hot.
Presentation Ideas:
Serve the soup in a bowl and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with warm bread or naan.
- Pair with a side salad for a complete meal.
Suggested Side Dishes:
- Garlic naan
- Mixed green salad
Troubleshooting Advice:
- If the soup is too thick, add more water until you reach your desired consistency.
- If the soup is too thin, simmer on the stovetop until it thickens.
Food Safety Advice:
- Make sure to soak the black-eyed peas overnight to reduce cooking time and ensure they are fully cooked.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Food History:
Alu Tama Soup is a traditional Nepalese dish made with black-eyed peas and bamboo shoots.
Flavor Profiles:
This soup is savory and slightly spicy with a creamy texture.
Serving Suggestions:
Serve hot as a main dish or as a side dish with warm bread or naan.
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Region: Nepali