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.
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Did you make this recipe?
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