• Prep-time: / Cook Time:
  • Serves 4

I love to share the art of Indian cooking I learned in my mother’s kitchen in India. My food is a fusion of Indian cuisine and other styles of cooking from around the world. Please enjoy my recipe for Black-Eyed Pea Stew.

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Ingredients

  • 1 cup black-eyed peas
  • ½ cup radish finely chopped
  • ½ cup yellow beet small cubes
  • ½ cup potatoes
  • ¼ cup spring onions
  • ½ teaspoon turmeric powder
  •  ½ teaspoon garlic grated
  • ½ teaspoon ginger grated
  • ½ teaspoon Greek seasoning
  • ½ tablespoon lime juice
  • 1 tablespoon cilantro (optional)

Instructions

  1. Soak the peas in 3 cups of filtered water for at least 1-2 hours, longer if possible, up to 6 hours. Rinse thoroughly.
  2. In a pot add the peas and 3 cups of filtered water. Bring to a boil, about 4-6 minutes. Let it cook on low heat for about 15 minutes or till the peas are halfway done. Add more water if required.
  3. Add the radish, beets, spring onions and potatoes and cook for another 15 minutes.
  4. Add the spices except for the lime juice. Cook for another 10 minutes.
  5. Remove from heat, add lime juice and serve hot with bread or rice and salad.
  6. Garnish with cilantro (optional).

    Note: Pre-soaking required.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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