Black Eyed Peas-Potato Soup: Super Healthy :)

It is freezing outside :( This time summer did not last that long here in the Midwest. On days like this I crave for something warm, authentic and tasty at the same time. There are so many different ways to make Nepali soup and in my opinion it is because of the varieties of spices we have. Best thing is these spices are all natural and therefore will provide natural remedy to minor cold and cough. Here you go everyone, warm or cold, enjoy the step by step process to make Black Beans Potato Soup :D

Delicious :)

  

Prep time: 5min(s) Cook time: 10min(s) Total time: 15min(s)

Things you will need:

• Black Eye Peas (3 cups, soaked overnight and thoroughly washed next day before cooking)
• Oil (1 tea spoon)
• Ajwain/Juwano Seeds (2 table spoons)
• Ginger  paste (2 table spoons)
• Turmeric powder (2 tea spoons)
• Salt (according to taste)
• Ghee (2 table spoons)
• Potatoes (2 medium sized, peeled, washed and diced)
• Cumin-Coriander powder (1 table spoon)
• Water (4-5 cups)

Directions:

1. On a pressure cooker add Black Eye Peas , salt, potatoes, turmeric, cumin-coriander powder, oil, and water. 
2. Close the pressure cooker lid and cook until it whistles four times.
3. Open the lid and stir.
4. Heat Ghee and fry Ajwain seeds until brownish black. 
5. Pour (Be extremely careful) over the cooked Beans mixture. Also add Ginger paste and stir couple of times.
6. Done!! Serve with rice, chapati or just eat as it is. Enjoy >:D<