How to make Tadkewala Soup -
Kidney bean soup tempered and served with bean sprouts and potato salli.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Kidney beans (राजमा), Kidney beans (राजमा)
Cuisine : Punjabi
Course : Soups
For more recipes related to Tadkewala Soup checkout Posole, Kidney Beans Soup, Veg Clear Soup - SK Khazana. You can also find more Soups recipes like Caldo Verde Almond And Grape Soup Chilli Orange Wonton Soup Tomato And Fresh Basil Soup
Tadkewala Soup Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tadkewala Soup Recipe
Kidney beans stock 3-4 cups
Kidney beans boiled 1/4 cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Ginger finely chopped 1 inch
Garlic finely chopped 6-8 cloves
Cloves 3-4
Green chillies finely chopped 2
Bhuna masala 25 grams
Refined flour (maida) 2 tablespoons
Turmeric powder a pinch
Bean sprouts 4 tablespoons
Potato salli 4 tablespoons
Lemon 1
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds, ginger, garlic, cloves and green chillies and sauté till fragrant.
Step 2
Add bhuna masala and refined flour and sauté for a minute. Add the kidney bean stock, boiled kidney beans and mix well.
Step 3
Add salt, mix well and let it to come to a boil. Cut a lemon into 4 wedges. Transfer the soup into soup bowls.
Step 4
Garnish with bean sprouts and potato salli. Serve hot with lemon wedges.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
