Mexican Chilli Bean Soup
Top Rated Recipe
Key Details:
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prep time: 8 hours
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Cook time: 1 hour
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Difficulty Level: Easy
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Course: Soup
Cuisine: South Indian
Key Ingredients:
Kidney beans (rajma)
Degi mirch powder
Onion
Tomatoes
Garlic
Spring onions
Fresh coriander leaves
Tabasco sauce
About Mexican Chilli Bean Soup
Table of Contents
Wholesome and
delicious this soup will definitely satiate you
- Red kidney beans (rajma), soaked overnight and drained ½ cup
- Degi mirch powder ½ tsp
- Oil 2 tbsps
- Medium onion, chopped 1
Step 1. Heat oil in a pressure cooker, add onion and saute for 1 minute. Add tomatoes, garlic, degi mirch powder and salt and saute for 1 minute
Step 2. Add the kidney beans and 3 cups of water and mix well. Cover the cooker with the lid and cook under pressure till 7-8 whistles are given out.
Read MoreIngredients
- Red kidney beans (rajma), soaked overnight and drained ½ cup
- Degi mirch powder ½ tsp
- Oil 2 tbsps
- Medium onion, chopped 1
- Medium tomatoes, chopped 3
- Garlic, chopped 1 tsp
- Salt to taste
- Lemon juice 1 tsp
- To serve
- Tomato, seeded and finely chopped 2 tbsps
- Spring onions, sliced 2 tbsps
- Fresh coriander leaves, chopped 1 tbsp
- Tabasco sauce or any chilli sauce 2 drops
How to Make Mexican Chilli Bean Soup (Stepwise Photos)
Method
- Heat oil in a pressure cooker, add onion and saute for 1 minute. Add tomatoes, garlic, degi mirch powder and salt and saute for 1 minute
- Add the kidney beans and 3 cups of water and mix well. Cover the cooker with the lid and cook under pressure till 7-8 whistles are given out.
- Open the lid when the pressure reduces completely, cool and blend in a blender.
- Transfer into a deep non-stick pan, add lemon juice, adjust seasoning and consistency, mix and bring the soup to a boil.
- Transfer into individual serving bowls, garnish with tomato, spring onion, coriander leaves and Tabasco or any other chilli sauce and serve hot with nachos.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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