This unctuous Fava (yellow split pea puree) recipe has been adapted from a traditional greek recipe to suit vata and pitta constitutions alike. It is a great alternative to hummus.
The original Fava recipe does not have sweet potato or cumin and is best suited to kapha and pitta constitution as it is dry in nature.
This ayurveda recipe is naturally cooling, sweet and unctuous. It is a delicious dish that can be accompanied with boiled greens, beetroot salad and yeast free flat bread or rice.
Yellow split pea purée is nourishing – high in protein – yet light to digest.
Now onto the recipe!
INGREDIENTS
- Yellow split peas – 200g
- Sweet potato – 1 small
- Red onion – 1 small
- Ginger – 1/2 tsp chopped
- Garlic – 1/2 tsp chopped
- Cumin seeds – 1/4 tsp
- Cinnamon powder – a pinch
- Warm water – 1,2 – 1,5L
- Lime
- Olive oil (ghee can be used for vata constitutions)
- Oregano
- Rock salt
- Pepper
RECIPE
- Pre-soak the peas for 6-8 hours
- Rinse the peas thoroughly 3 times
- Wash, peel and chop the sweet potato
- Peel and chop the onion, garlic and ginger.
- In a pot heat oil, add chopped onion. Stir until light brown then add chopped garlic and ginger, stir for another 2 min, then add cumin seeds.
- Add split peas, and stir for another minute.
- Cover with boiling water. Add pinch cinnamon.
- Lower the flame, cover and cook until the split peas are soft. If foam is created during the cooking process, remove with a spoon.
- Leave to cool for a while.
- With a hand mixer, or in a food processor, mix until it has reached a smooth puree consistency. Vata may want to add a little more water and make it more soupy.
- Add pinch salt, pepper, lime juice to taste and mix
- Serve with a drizzle olive oil, and pinch oregano if you like. You can also add some caramelised onions on top!
Bon appétit !
Get here delicious olive oil from my grand-father’s olive trees in Evia, produced by my cousin Dimitri with no chemicals fertilisers or pesticides and delivered to your doorstep.
