If you love soups, check out our healthy tofu and quinoa soup, deli-style broccoli cheddar soup, delicious finger millet soup, restaurant-style lemon coriander soup, and rich French onion soup. My favorite comfort food since my childhood. This dish can be prepared using basic ingredients from your kitchen and is ready in no time. You can serve this as a soup or as a side with toasted bread. Traditionally this is called saaru upkari in Konkani, where we serve this as a side dish with steamed rice. You can use brown beans like pinto beans, kidney beans (rajma), black beans, white beans (navy beans, great northern beans, cannellini beans, tingalavare), pigeon-eyed peas (alasande). Add any beans of your choice. You can even use your 12 beans, 13 beans, or 15 bean mix commonly available in grocery stores to make this recipe. You can use both canned and dried beans. Canned ones are the fastest way to make this soup. Just drain the water and wash it to remove any excess salt before making the recipe. If using dried beans, you need a little bit of planning. Soaking beans overnight is a must. And then, cook the soaked beans using your preferred method (pressure cooker, instant pot, slow cooker, crock pot, etc.) to make sarupkari. Always wash and soak the beans in water overnight. Next morning drain the water and then cook using your most preferred approach. You can cook the beans in a pressure cooker, instant pot, slow cooker, crock pot, anything. All that varies is the time it takes to cook in each method. I like to use a pressure cooker as this takes the least amount of time to cook the beans. 1 cup Dried Beans of your choice (I have used kidney beans/rajma) (any variety of canned beans can be used)1 Potato, large, cut into cubes8 to 10 Garlic cloves, crushed1 tablespoon Oil3 to 4 Dry red chilies1 teaspoon Salt Wash and soak the dried beans overnight or for at least 4 to 6 hours in water. Next morning drain the water. If using canned beans, ignore this step. In a pressure cooker, add the soaked and drained beans with potato cubes and enough water to cover them and pressure cook for 3 whistles. ( 1 whistle on high flame and two on medium flame). Let the pressure release manually. In a small pan on medium flame, heat oil. To this, add crushed garlic cloves and red chilies and saute until garlic becomes light in color. Tempering is ready; keep this aside. Check out the video here. Once the pressure releases naturally, open the lid. Add the salt, tempering, and bring the bean soup to a boil and simmer for another 5 minutes. You can adjust the water for desired consistency. Wash and soak the beans in water overnight or at least 4 to 6 hours. Drain the water. Turn on the saute button of your Instant Pot. Add oil, garlic cloves, red chilies, and saute until garlic turns light golden. To this, add soaked and drained beans, potato cubes, 3 cups of water, salt, and mix. Place the lid of your Instant Pot and close the valve to seal position. Cook on high pressure for 20 to 25 minutes. Allow the pressure to release naturally for at least 20 minutes.
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