South Indian Style Senate Bean Soup

Ingredients

In this South Indian adaptation of the Senate Bean Soup, we incorporate traditional South Indian spices and flavors to give the dish a unique twist. The addition of coconut milk, curry leaves, mustard seeds, and tamarind paste adds a distinct South Indian flavor profile to the soup, making it more aromatic and slightly spicy compared to the original American version. We alse have the original recipe for Senate Bean Soup, so you can check it out.

• 2 cups (400g) white beans, soaked overnight 2 cups (400g) white beans, soaked overnight
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 10-12 curry leaves 10-12 curry leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 tomato, chopped 1 tomato, chopped
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 10g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, heat coconut oil over medium heat. Add mustard seeds and let them splutter.
3. 3.
   Add chopped onion, minced garlic, grated ginger, slit green chilies, and curry leaves. Sauté until the onions turn golden brown.
4. 4.
   Stir in turmeric powder, cumin powder, and coriander powder. Cook for a minute until the spices release their aroma.
5. 5.
   Add chopped tomatoes and cook until they soften.
6. 6.
   Add the soaked white beans, vegetable broth, coconut milk, and tamarind paste. Stir well to combine.
7. 7.
   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour or until the beans are tender.
8. 8.
   Season with salt to taste.
9. 9.
   Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Tamarind paste — If you don't have tamarind paste, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
• Adjust the consistency of the soup by adding more vegetable broth or coconut milk, depending on your preference.
• Serve the soup with a side of crispy papadums or steamed rice for a complete meal.

Serving advice

Serve the South Indian Style Senate Bean Soup hot in individual bowls. Garnish with fresh cilantro for added freshness and color. Accompany the soup with a side of steamed rice or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk on top of the soup and sprinkle some toasted mustard seeds for an extra touch of elegance. Serve the soup in colorful ceramic bowls to showcase the vibrant colors of the dish.