How to make Tadkewala Soup - Kidney bean soup tempered and served with bean sprouts and potato salli.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Kidney beans (राजमा), Kidney beans (राजमा)

Cuisine : Punjabi

Course : Soups

Tadkewala Soup Recipe Card

Tadkewala Soup

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Tadkewala Soup checkout Posole, Kidney Beans Soup. You can also find more Soups recipes like Prawn Ball Soup, Mixed Vegetable Soup, Carrot And Coriander Soup, Lentil And Coriander Soup.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tadkewala Soup Recipe

  • Kidney beans stock 3-4 cups

  • Kidney beans boiled 1/4 cup

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 inch

  • Garlic finely chopped 6-8 cloves

  • Cloves 3-4

  • Green chillies finely chopped 2

  • Bhuna masala 25 grams

  • Refined flour (maida) 2 tablespoons

  • Turmeric powder a pinch

  • Bean sprouts 4 tablespoons

  • Potato salli 4 tablespoons

  • Lemon 1


Step 1

Heat oil in a non-stick pan, add cumin seeds, ginger, garlic, cloves and green chillies and sauté till fragrant.

Step 2

Add bhuna masala and refined flour and sauté for a minute. Add the kidney bean stock, boiled kidney beans and mix well.

Step 3

Add salt, mix well and let it to come to a boil. Cut a lemon into 4 wedges. Transfer the soup into soup bowls.

Step 4

Garnish with bean sprouts and potato salli. Serve hot with lemon wedges.