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Aloo Bodi Tama: Nepali Black-Eyed Peas with Potatoes and Bam – vegetarian recipe
Stav Kogan

Aloo Bodi Tama: Nepali Black-Eyed Peas with Potatoes and Bamboo Shoots

Transport your kitchen to the heart of the Himalayas with this soul-warming Nepali classic, Aloo Bodi Tama! This isn't just a soup; it's a robust, hearty curry where 'Aloo' (potato), 'Bodi' (black-eyed peas), and 'Tama' (bamboo shoots) unite in a beautifully spiced tomato gravy.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 cup
Calories: 319
Ingredients Method Nutrition

Ingredients
  

  • (Serves 4)
  • 1 cup (200 g / 7.1 oz) dried black-eyed peas, washed and soaked overnight
  • 1 8-oz / 225g (7.9 oz) can thinly sliced bamboo shoots, drained and cut into ¾ inch pieces
  • 2 medium waxy potatoes, about 9 oz / 255g total, peeled and cut into ¾ inch dice
  • 2 tablespoons (30 ml / 1 fl oz) olive or peanut oil
  • 1 medium onion, about 5 oz / 140g, peeled and chopped
  • 1½ teaspoons peeled and finely grated fresh ginger
  • 2 cloves garlic, peeled and finely chopped
  • 1 medium tomato, about 5 oz / 140g, finely chopped
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • ¼ teaspoon ground turmeric
  • ¼–1 teaspoon (5 ml / 0.2 fl oz) red chili powder, to taste
  • 1 teaspoon (5 ml / 0.2 fl oz) salt
  • 4 cups (960 ml) (1 liter) water
  • If the curry becomes too thick for your liking during the final simmer, simply stir in a splash of hot water until it reaches your desired consistency.
  • A generous squeeze of fresh lime or lemon juice just before serving will brighten all the savory, earthy flavors of the dish.

Method
 

  1. Drain the soaked peas and place them in a large pot with the bamboo shoots, diced potatoes, and 4 cups (960 ml) of water.
  2. Bring to a boil over high heat. Skim off any froth that rises to the surface, then lower the heat and simmer very gently for 40 minutes.
  3. While the peas are simmering, heat the oil in a medium frying pan over medium-high heat.
  4. Once the oil is shimmering, add the chopped onion and fry for about 5 minutes, stirring occasionally, until the edges begin to brown.
  5. Add the grated ginger and chopped garlic, and stir continuously for one minute until fragrant.
  6. Add the chopped tomato to the frying pan, lower the heat to medium, and stir in the ground cumin, turmeric, and chili powder.
  7. Cook, stirring frequently, until the mixture thickens into a rich, paste-like sauce.
  8. After the peas have cooked for 40 minutes, stir in the salt.
  9. Pour the prepared tomato and spice mixture into the pot with the peas.
  10. Mix everything together well and continue to simmer for another 20 minutes, allowing the flavors to meld and the curry to unify beautifully.
  11. Rinse the canned bamboo shoots thoroughly under cold running water before using to remove any metallic or briny taste.

Nutrition

Calories: 319kcalCarbohydrates: 52.5gProtein: 14.6gFat: 8.2g

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