Authentic Himalayan Black Eyed Peas Soup | Bamboo Shoot & Beans (Bodi Tama)

Name: Authentic Himalayan Black Eyed Peas Soup | Bamboo Shoot & Beans (Bodi Tama)
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Nepali
Ingredients: 1 cup Black Eyed Peas; 1/2 cup Fermented Bamboo Shoot; 1 Onion; 1/2 - 1 Habaneros; 1-2 tbsp Oil; 1 medium Tomato; 1 tsp Tomato paste; 1 tsp Salt; 1/2 tsp Turmeric; 1 tsp Cumin-coriander powder; 1.5 cups Water; Garnish Fresh chopped coriander (cilantro)

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⏱️ Prep: 15m

🔥 Cook: 30m

🎬 Video: 29s

📊 Easy

🏠 Cuisine: Nepali 🍽️ Course: Soup 👥 Servings: 4

If you are a true bamboo shoot lover, this one is for you! Continuing my Soup Series, we are diving into a Nepali classic: Bodi Tama. This one-pot recipe is high in protein, fiber, and bold flavors. Fair warning—your entire house will smell like fermented goodness, but the tangy, spicy, and savory reward is worth it! It’s the perfect comfort food for those who crave an authentic Himalayan kick.

Instructions

Heat oil in a pressure cooker. Add chopped onions and habanero. Sauté until the onions are translucent.
Add the soaked black eyed peas, turmeric, salt, and cumin-coriander powder. Stir and sauté for 2–3 minutes to toast the spices.
Mix in the chopped tomato and tomato paste. Add the bamboo shoots and sauté for another minute.
Pour in 1.5 cups of water. Close the lid and pressure cook for 2–3 whistles (or until the beans are soft and mushy).
Once the pressure is released, open the lid and use a spoon to slightly mash some of the beans. This thickens the broth and gives it a rich, hearty consistency.
Stir in fresh coriander and serve hot!