This recipe for mediterranean style red kidney bean soup is inspired from Yumna's Mediterranean White Bean Soup recipe.

I have tweaked the recipe based on the ingredients and vegetables available in my pantry without anything much fancy. Each vegetable has its own flavor and texture, so the taste can vary along with the vegetables. Feel free to use the vegetables of your choice and experiment around with the recipe.

In fact, this one pot recipe is a good substitute for a nutrition full meal.

INGREDIENTS

1 cup red kidney beans, soaked overnight

2 cup carrot, chopped into small cubes

1 cup bottle gourd, chopped into small cubes

1 cup Turnip, chopped into small cubes

1 cup peas

1 large onion, chopped

2 large tomatoes, chopped

2 green chilies

8-10 garlic pods, peeled and chopped

1 inch ginger, chopped

Salt to taste

1/2 tsp turmeric

1/2 tsp black pepper powder

For the tempering

2 tsp clarified butter (desi ghee)

1/4 tsp asafoetida

1/2 tsp jeera (cumin seeds)

1 tsp coriander powder

METHOD

For the soup

Pressure cook kidney beans, onion, tomato, green chilies, ginger garlic, salt, black pepper powder and turmeric for 10-15 minutes.

Add chopped carrots, kohlrabi, bottle gourd, peas to the cooker and pressure cook for another 5-10 minutes.

For the tempering

Heat a pan and add ghee. Add asafoetida and jeera when ghee is hot enough. Once jeera starts to sputter, add coriander powder. Keep the flame low to avoid the masalas from burning. Cook for about a minute and turn off the flame.

Add the tempering to the soup and cook for 2-3 minutes on medium flame.

Serve hot with some butter / cheese and bread.