Black Eyed Bean Soup | Chawlicha Kadhan

April 10, 2024Niketa
Black Eyed Bean Soup

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 6

3.1

Nutritious, vegetarian black eyed bean soup recipe is easy to make. This Maharashtrian soup recipe is healthy and comes together quickly in an Instant Pot or pressure cooker. This chawli cha kadhan aka soup recipe is highly nutritious and it’s packed with protein & magnesium.

I have grown up eating this black eyed bean soup popularly known as chawli cha kadhan or kalan in Marathi. This bean soup is pressure cooked and mildly flavored with a tempering of cumin seeds, curry leaves, chilies and garlic. This soup is not only nourishing but also very light on tummy. All the nutrients from the pluses percolates into the water as we pressure cook it. The proteins, iron, magnesium, vitamins and several other micro nutrients seep into this cooking water and makes this kadhan/ kalan aka bean broth super nutritious meal in itself. Serve this soup hot as is or with some steamed rice. This is one rustic Maharashtrian recipe that is very simple yet is of top notch standards when it comes to nutrients and taste, so make it and thank me later.

This fragrant and warming soup can be enjoyed all year round. I especially love this recipe as it requires minimal prep and is made using basic pantry essentials. You can quickly whip it up for weekday meals.

Ingredients:

Black Eyed Beans: I have used black eyed beans in this recipe. But it can also be made with other range of beans like moong beans & moth beans.

Yogurt: Addition of yogurt gives a creamy texture to this soup. I use Greek Yogurt to add creaminess to the soup.

Garlic: This soup is mildly spiced, hence the addition of pounded garlic imparts tons of flavor to this recipe.

Tempering: A tempering of curry leaves, asafotedia, cumin seeds and red chili gives makes this soup taste delicious.

Ghee: a tempering of ghee gives a lovely nutty flavor to this soup.

How To Make Bean Soup:

Prepping the Beans: I use dried black beans without soaking. Add the washed 1/2 beans, 1.5 cups of water & 3 garlic cloves to an Instant Pot & pressure cook on high for 12 minutes. Alternatively, you can pressure cook the beans upto 4-5 whistles.

Making the Bean Broth: Once the beans turn tender, blend them using a hand blender. Place a sieve on a pot. Pour the mixture on a sieve so that the fiber separates from the broth. This broth makes a protein packed base for this soup. Add yogurt and water, whisk everything until its well combined. Season with salt, bring it to a rolling boil.

Tempering: Melt ghee and oil in a small pan, to it add cumin seeds, curry leaves, asafotedia, dried red chili & pounded garlic, let everything sizzle. Pour the tempering on the bean broth and let everything simmer.

Serving : This soup pairs well with some hot steamed rice. I love to have it bowlful as is.

Do I need to soak black eyed beans?

I have used dried black eyed beans. Soaking is really not necessary. Dry black eyed beans cook in about an hour without soaking. I pressure cook the beans, so they cook even faster. If you plan making this soup ahead of time, you can certainly soak the beans in water overnight. Soaking the beans make them easily digestible and cooks faster.

Other Healthy Soup Recipes

Mushroom Soup

Tomato Saar

Tomato Soup

Did you make this recipe?

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram : @nikfoodamour

Print Recipe

Black Eyed Bean Soup

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Serves: 6

Nutritious, vegetarian black eyed bean soup recipe is easy to make. This Maharashtrian soup recipe is healthy and comes together quickly in an instant pot or pressure cooker. This soup recipe is highly nutritious and its packed with protein & magnesium

Ingredients

For the Soup

  • 1/2 cup Black Eyed Beans
  • 1.5 cups Water
  • 2 cloves Garlic
  • 1/4 cup Yogurt, (I used Greek Yogurt)
  • 3/4 cup Water, (to thin out the yogurt )

Tempering

  • 1 tsp Ghee
  • 1 tsp Oil
  • 1 tsp Cumin Seeds
  • pinch Asafoetida
  • 8-10 Curry Leaves
  • 3 Cloves Garlic, Pounded
  • Salt, to taste

Method

Instructions

  • 1)

    Soak 1/2 cup of black eyed beans in 2 cups of hot water for 30 minutes. Drain and rinse the beans with water & set aside. If you are short on time like me, you can skip soaking the beans and move to the next step.

  • 2)

    In an instant pot add 1/2 cup black eyed beans, 2-3 cloves of garlic and 1.5 cups of water. Cover the instant pot with the lid and lock it. Pressure cook the beans on high for 12 minutes and let the pressure release naturally. Or you can cook the beans in a pressure cooker to 4-6 whistles.

  • 3)

    Next blend the beans using a hand blender. Pour the bean mixture onto a sieve so that the fiber separates and you will yield a smooth bean broth.

  • 4)

    Pour the bean broth in a pot. In a small bowl add 1/4 cup yogurt, thin it by adding 3/4 cup water and mix well. Add the yogurt mixture in the bean broth along with salt and bring it to a rolling boil.

  • 5)

    Heat ghee and oil in a small pan add cumin seeds, red chilies, asafoetida, curry leaves and pounded garlic. Let everything sizzle.

  • 6)

    Pour the tempering to the bean broth and yogurt mixture, give everything a good mix.

  • 7)

    Simmer the soup, check the salt and serve hot.

Notes

I have used dried black eyed beans. Soaking is really not necessary. Dry black eyed beans cook in about an hour without soaking. I pressure cook the beans, so they cook even faster. If you plan making this soup ahead of time, you can certainly soak the beans in water overnight. Soaking the beans make them easily digestible and cooks faster.

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