Ingredients with Measurements:
- 1 cup moth beans
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 4 cups water
- Fresh cilantro leaves for garnish
Special equipment needed:
- Pressure cooker or a large pot with lid
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the moth beans and soak them in water for 4-5 hours or overnight. Drain the water and set aside.
2. Heat oil in a pressure cooker or a large pot over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic and grated ginger. Sauté for a minute until the raw smell goes away.
5. Add chopped tomatoes and cook until they turn mushy.
6. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
7. Add soaked moth beans and water. Stir well.
8. Cover the pressure cooker or the pot with a lid and cook for 3-4 whistles or until the beans are cooked through. If using a pot, cook for 30-40 minutes or until the beans are soft.
9. Once the pressure releases, open the lid and let the soup cool down for a few minutes.
10. Using a blender or an immersion blender, blend the soup until smooth.
11. Transfer the soup back to the pot and heat it over medium heat.
12. Adjust the consistency by adding more water if needed.
13. Taste and adjust the seasoning if needed.
14. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 5-10 minutes
Cooking time: 30-40 minutes (pot) or 15-20 minutes (pressure cooker)
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 7g
Fiber: 6g
Substitutions for ingredients:
- Moth beans can be substituted with mung beans or lentils.
- Fresh tomatoes can be substituted with canned tomatoes.
- Fresh cilantro leaves can be substituted with parsley or mint leaves.
Variations:
- Add chopped vegetables like carrots, potatoes, or spinach to make it more nutritious.
- Add coconut milk or cream to make it creamier.
- Add lemon juice or tamarind paste to make it tangy.
Tips and tricks:
- Soak the beans overnight for better texture and faster cooking.
- Use a pressure cooker for faster cooking.
- Adjust the consistency by adding more water or blending it longer.
- Adjust the seasoning to your taste.
Storage instructions:
- Let the soup cool down completely before storing it in an airtight container.
- Store it in the refrigerator for up to 3-4 days.
Reheating instructions:
- Heat the soup in a pot over medium heat until it's heated through.
- Adjust the consistency by adding more water if needed.
Presentation ideas:
- Serve the soup in a bowl or a mug.
- Garnish it with fresh cilantro leaves or a dollop of yogurt.
Garnishes:
- Fresh cilantro leaves
- Yogurt
- Croutons
- Breadsticks
Pairings:
- Garlic bread
- Naan bread
- Salad
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more water or vegetable broth.
- If the soup is too thin, blend it longer or add more beans.
Food safety advice:
- Wash the beans and vegetables thoroughly before using them.
- Store the soup in an airtight container in the refrigerator.
- Reheat the soup to at least 165°F before consuming.
Food history:
- Moth beans are a popular legume in India and are used in various dishes like curries, soups, and salads.
Flavor profiles:
- The soup has a mild and earthy flavor with a hint of spice.
Serving suggestions:
- Serve the soup as a light and healthy meal or as a starter.
Related Categories
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Region: Indian
Taste: Savory, Tangy, Herbaceous, Earthy, Nutty