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