Tuesday, 14 June 2011

Beans soup

Beans to Soak:
soak 1/4 cup of each beans overnight.

Kidney Beans / Rajma
Cowpeas / Kaaramani
Brown Chickepas
Mochai / Hyacinth


Onions - 2
Tomatoes - 2
Garlic - 3 cloves
Bay leaf - 1
Cinnamon Stick - 1 inch
Cloves - 2
Olive Oil - 1tbsp
Dried Parsley or Oregano - 1 tbsp
Water or Vegetable  Broth - 3 cup's

Chilli Powder - 1 tsp
Corriander Powder - 2tsp
Cumin Powder - 1/2 tsp
Curry Masala Powder - 1/4 tsp (optional)


In a Wide Pressure Cooker, heat a tbsp of oil, add cinnamon stck, cloves, bayleaf and saute them. next add finely chopped onions and fry them, on next, add finely chopped tomatoes , crushed garlic pieces and mix along with onions and fry them.

Add chilli powder, salt to taste, corriander powder, cumin powder and curry masala powder and mix well with the onion-tomato mix.

Next add overnight soaked beans to the onion-tomato-masala mix and give a mix. add 3 cups of water and mix well. close the pressure cooker with its lid and put on its whistle and let the cooker be on high flame till it whistles 4-5 times. switch off the flame and let the pressure releases and open the cooker.

Sprinkle some Dried Parsley or oregano and serve hot.

I served the Soup with some Wheat Foccacia. It filled our tummy very much. With all the beans you get the necessay protein and energy. wheat gives the needed fibre content. It was a simple and hearty meal together.

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