Here’s a one pot hearty soup recipe that’s perfect for a lunchbox that will sustain the kids through after school extra-curricular activities and easy for young adults to make after classes/work. If making in the morning, I usually lay all the ingredients out the night before and soak the beans right when I wake up. The Instant Pot will cook the soup while you’re getting ready/going through the morning routine. As always, feel free to adjust the spices to your family’s taste. Be sure to share with others and save this recipe as it will be on repeat!
Instructions Temper:
1 tbs oil
1 tsp cumin
2 bay leaf
Pinch hing (asofetida)
1 cup dried beans (equal amounts black beans, pinto beans, and/or kidney beans)
3 cups water for cooking + hot water for soaking
1 tsp chili lime seasoning
½ tsp dried oregano
1 tsp dried cilantro (if available, otherwise omit)
1 tsp dhana jiru (cilantro cumin) powder
1 tbs Jain Mexican seasoning*
Pinch ground black pepper
Pinch dried ginger powder (sooth)
1 tsp salt (to taste)
Garnish with tortilla chips
*Substitute with 1 each guajillo, ancho, and adobo chili pepper (torn in pieces)
Food restrictions
- Soak the beans in hot water for 30 min. Rinse and drain
- Heat the Instant Pot on saute mode
- Add oil and temper with the cumin, hing, and bay leaf. Stir and add all other ingredients to the Instant Pot
- Cook on Bean mode for 25-30 min (time depends on bean variety) and let cool naturally
- Open and stir. Mash about 1/3 of the beans to thicken the soup with a masher or the back of your spoon. Taste/adjust the seasoning to your taste. Crush a few tortilla chips into the soup and stir. Garnish and serve with additional tortilla chips
Note: Remove the chili pepper pieces and bay leaves if serving to young children or packing in the lunchbox
Tags: Quick & Easy, Gujarati, Indian, Paryushan, Instant Pot
