Tadkewala Soup

Main Ingredients	Kidney beans, Kidney beans
Cuisine	Punjabi
Course	Soups
Prep Time	10-15 minutes
Cook time	15-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients

• 3-4 cups reserved kidney beans stock 
• ¼ cup boiled kidney beans 
• 2 tbsps oil
• 1 tsp cumin seeds
• 1 inch ginger, finely chopped
• 6-8 garlic cloves, finely chopped
• 3-4 cloves
• 2 green chillies, finely chopped
• 25 gms bhuna masala
• 2 tbsps refined flour (maida)
• A pinch of turmeric powder
• Salt to taste
• For garnishing 
• 4 tbsps bean sprouts 
• 4 tsps potato salli 
• 1 lemon 

Method

1. Heat oil in a non-stick pan, add cumin seeds, ginger, garlic, cloves and green chillies and sauté till fragrant.
2. Add bhuna masala and refined flour and sauté for a minute. Add the kidney bean stock, boiled kidney beans and mix well.
3. Add salt, mix well and let it to come to a boil. 
4. Cut a lemon into 4 wedges. 
5. Transfer the soup into soup bowls. Garnish with bean sprouts and potato salli.
6. Serve hot with lemon wedges.