Tadkewala Soup

Kidney bean soup tempered and served with bean sprouts and potato salli. This recipe is from FoodFood TV channel

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Tadkewala Soup
Main Ingredients Kidney beans, Kidney beans
Cuisine Punjabi
Course Soups
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Tadkewala Soup

  • 3-4 cups Kidney beans stock
  • 1/4 cup Kidney beans boiled
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger finely chopped
  • 6-8 cloves Garlic finely chopped
  • 3-4 Cloves
  • 2 Green chillies finely chopped
  • 25 grams Bhuna masala
  • 2 tablespoons Refined flour (maida)
  • a pinch Turmeric powder
  • 4 tablespoons Bean sprouts
  • 4 tablespoons Potato salli
  • 1 Lemon


  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. Cut a lemon into 4 wedges. Transfer the soup into soup bowls.
  4. Garnish with bean sprouts and potato salli. Serve hot with lemon wedges.