Mixed Bean Soup
Mixed beans and lentils are as healthy as it can get. Sprout them and add more nutritional value. Good to eat raw or cooked, as salad or soup. It could be 1 bean type or multiple beans. In any case, it becomes a meal by itself. This recipe uses Moong bean (hari moong/iDi hesaru/ iDi padanji), Mot Bean (Mot/maDike KaaLu), Chickpea (kabul channa, iDi KaDale) and baked beans (rajma). Soak them overnight, drain all water in the morning and tie them up in a thin cotton or muslin cloth.They would have sprouted in the evening, ready for you to make a soup.
You will need:
Olive Oil - 1 tbsp
Garlic - 4-5 Cloves (Chopped)
Ginger - 1/2 inch (thinly sliced)
Onion - 1 - 2 (Chopped)
Soya Sauce - 2- 3 tbsp
Vinegar - 2-3 tsp
Salt to taste
Pepper Corns - 6-10 (based on your spice level)
Cumin powder - 1/2 tsp (Optional) (jeera/jeerige)
Mixed Beans - 1 - 1.5 Cups (soaked, sprouted and par boiled). Retain the water used for cooking beans.
Mixed Veggies - 2 tbsp (chopped/sliced long) (Optional)
Water/ Vegetable Stock
You will have to:
Cook the sprouted beans in a pressure cooker for 1 whistle and let it cool.
Heat Olive oil in a pan, add Garlic, Ginger and Onion and saute for 2-3 mins.
Add soya sauce, vinegar and saute for 1 minute. Add
Add water/bean stock, salt, Cooked beans and boil for 3-4 mins.
Add mixed veggies (Optional), pepper powder, Cumin and boil for 2-3 minutes.
Skill Level: Intermediate
Serves: 4-6 people
Preparation time: 45 minutes (including Bean cooking and cooling time)
Cooking time: 15 -20 minutes
Goes well with: Just like that. Its a meal by itself.
Tips:
(i) Add Tofu or Paneer to increase the protein content of the soup.
(ii) Add more water along with vegetable stock if needed.
(iii) Reduce the quantity of 1 bean and increase the other. The proportion of each of this bean is not every essential. However it is adviced to use more of moong bean and Mot Bean
(iv) Rajma may not cook well with the other beans. Cooking them separately is advised. Else, the other beans would cook to a paste and rajma would still need cooking.
You will need:
Olive Oil - 1 tbsp
Garlic - 4-5 Cloves (Chopped)
Ginger - 1/2 inch (thinly sliced)
Onion - 1 - 2 (Chopped)
Soya Sauce - 2- 3 tbsp
Vinegar - 2-3 tsp
Salt to taste
Pepper Corns - 6-10 (based on your spice level)
Cumin powder - 1/2 tsp (Optional) (jeera/jeerige)
Mixed Beans - 1 - 1.5 Cups (soaked, sprouted and par boiled). Retain the water used for cooking beans.
Mixed Veggies - 2 tbsp (chopped/sliced long) (Optional)
Water/ Vegetable Stock
You will have to:
Cook the sprouted beans in a pressure cooker for 1 whistle and let it cool.
Heat Olive oil in a pan, add Garlic, Ginger and Onion and saute for 2-3 mins.
Add soya sauce, vinegar and saute for 1 minute. Add
Add water/bean stock, salt, Cooked beans and boil for 3-4 mins.
Add mixed veggies (Optional), pepper powder, Cumin and boil for 2-3 minutes.
Skill Level: Intermediate
Serves: 4-6 people
Preparation time: 45 minutes (including Bean cooking and cooling time)
Cooking time: 15 -20 minutes
Goes well with: Just like that. Its a meal by itself.
Tips:
(i) Add Tofu or Paneer to increase the protein content of the soup.
(ii) Add more water along with vegetable stock if needed.
(iii) Reduce the quantity of 1 bean and increase the other. The proportion of each of this bean is not every essential. However it is adviced to use more of moong bean and Mot Bean
(iv) Rajma may not cook well with the other beans. Cooking them separately is advised. Else, the other beans would cook to a paste and rajma would still need cooking.
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