Friday, September 24, 2010

Persian Beans-Spinach Soup

1/4 cup Kidney beans
1/4 cup cannelloni beans
1/2 cup garbanzo beans
1/2 cup lentils

1 bunch spinach, shredded
1 onion, sliced
2 garlic, minced
1/2 tsp turmeric powder
1 tbsp olive oil
salt to taste
black pepper powder
A pinch of garam masala
1 cup whey
1/2 lb whole wheat Spaghetti or Linguine or angel hair pasta

1/2 cup plain yogurt (skim OK)
1 tsp corn flour

1 tbsp Olive Oil
1 big Onion, sliced
a pinch of sugar
1/2 tsp turmeric powder
2 sprigs fresh mint, torn

A Dollop of plain yogurt

0. Cook pasta according to instructions. Set aside.
1. Pressure cook all the beans adding enough water. Set aside.
2. Heat oil in a dutch oven or a big pot. Add onions and garlic. Saute till they are soft.
3. Add turmeric powder and spinach. Saute till the spinach is wilted.
4. Add 4cups water, cooked beans along with cooking liquid, whey and cooked pasta.
5. Add salt and all the powders.
6. As the soup boils, switch the gas to low. Let it simmer for 15 minutes adding more water if necessary.
7. Now, heat oil for in a small saucepan. Add a pinch of sugar. As it caramelizes, add onion, garlic, turmeric powder and mint. Saute till onion is deep brown but not burnt. Set aside.
8. When you are ready to serve, pour hot soup in a bowl. Top with caramelized onion mixture and a spoonful of yogurt.

Note -
1. If you do not have whey, add more water.
2. Garam masala was my addition!
3. Soak the beans overnight to get it cooked quicker.


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