Our divine recipy of the month.

​See what is fresh and seasonal in our kitchen

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From very humble seeds that was planted at the beginning of the lockdown some 8 weeks ago. I grew some fenugreek for the first time, believing they would make a tasty dish. The greens of fenugreek taste spinach-like and are great for vata and Kapha, and is very good for new mothers.⁠

Here is a nourishing seasonal recipe using fresh organic peas, but feel free to replace them with frozen if this is not an option. ⁠

Pea Soup⁠

serves 4


200 g fresh organic peas ⁠
50 g roasted almonds⁠
300g fresh spinach or fenugreek leaves⁠
1-inch ginger, grated⁠
1 Tbsp ghee⁠
4 tomatoes⁠
1 cup of water⁠
1 tsp garam masala⁠
1 tsp fennel seed powder⁠
1 tsp coconut sugar⁠
8 fresh mint leaves⁠


Soak the almonds in 1 cup of boiling water for 20 minutes.⁠

If you are using fenugreek cut them up and soak in salted water for 10 minutes.⁠

Make the paste by mixing the ginger, almonds with the soaking water.⁠

In a pan melt the ghee and add in the spices, and tomatoes and cook for 5 minutes. Next add in the fenugreek or spinach, paste and peas for a further 5 minutes.⁠

Slice the mint leaves add them in and serve. ⁠⁠


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