Did you know that kidney beans are almost fat free and are loaded with quality protien? A wholesome soup with kidney beans, veggies and pasta infused with a tomato-tamarind sauce giving it a traditional touch.
Chef - Aditya Bal & Devanshi
Cook Time -
1 Tbsp olive oil
1/4 tsp heeng
1 tsp fennel powder
1 cup green/yellow/red peppers
1 potato, par boiled and cut in cubes
1 carrot, pre boiled and cut into small cubes
1/2 cup blanched beans
1/2 cup kidney beans, pre-boiled
1 cup or more wholewheat pasta, boiled
1 cup tomato-tamarind sauce
Salt and pepper
2 tsp pudina leaves (mint)
Cheese, to garnish
Heat some oil in a pan.
Add the heeng and fennel powder.
Stir it for a few seconds and then add the vegetables.
First add the peppers. Saute.
Now add the potato, carrot and blanched beans. Saute.
Now add the kidney beans and mix well.
Now add the pasta.
Add the tomato-tamarind sauce. (For the sauce just puree 1-2 tomatoes with some tamarind)
Add some water to adjust the consistency of the soup.
Season with some salt and pepper.
Sprinkle some mint leaves.
Now cover it and let it boil for 5 minutes.
Let it simmer for a while till it thickens.
Once it reaches the desired consistency take it off the heat.