Soup
Description
This quick, aromatic soup blends dried pinto or kidney beans with fresh ginger, tomatoes, and a blend of warming spices. The base of ghee or butter infuses the dish with a rich, nutty depth, while cumin seeds and garam masala provide an earthy, comforting warmth. Slit green chilies add a gentle, fresh heat that balances the sweetness of the simmered tomatoes. It is a perfect weeknight meal that comes together in under thirty minutes, offering a hearty yet light texture. Ideal for chilly evenings or as a simple side to rice or flatbreads, this dish highlights the beauty of simple, high-quality ingredients. The flavor profile is robust and home-style, making it a comforting choice for any casual dinner.Ingredients
Directions
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Rinse the dried pinto or kidney beans thoroughly and soak in warm water for 15 minutes to soften slightly.
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Heat the ghee or butter in a medium saucepan over medium heat.
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Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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Add the sliced ginger and slit green chilies, saut&# 195;©ing for 1 minute until the ginger is aromatic.
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Stir in the drained beans and diced tomatoes, cooking for 2 minutes to combine flavors.
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Add enough water to cover the beans by an inch, then bring the mixture to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes until the beans are tender and the tomatoes have broken down.
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Stir in the garam masala and salt, simmering for another 2 minutes to meld the spices.
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Taste and adjust seasoning with more salt if needed before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 56.9kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 2.0g10%
- Cholesterol 8.1mg3%
- Sodium 4903.4mg205%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 1.9g8%
- Sugars 2.3g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe listed "2 Tablespoons" of dried beans, which is a very small quantity for a soup. For a proper serving, consider increasing the bean amount to 1/2 cup or using pre-cooked canned beans for faster preparation. If using canned beans, rinse them well and skip the soaking step, adding them in the last 5 minutes of cooking to heat through.
For a thicker consistency, mash some of the beans against the side of the pot with a spoon before adding the garam masala.
Garam masala is a warm spice blend; if you do not have it on hand, you can substitute with a mix of ground coriander, cumin, and cardamom.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen after sitting overnight. Reheat gently on the stove, adding a splash of water if the soup has thickened too much.
