Black Bean Soup ( Know Your Dals and Pulses )
by Tarla Dalal
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A traditional mildly flavoured mexican soup.
- Clean, wash and soak the black beans in enough water for 6 to 8 hours and drain well.
- Add 5 cups of water, tomatoes and garlic and pressure cook for 2 whistles.
- Allow the staem to escape before opening the lid and keep aside.
- When cool, blend in a mixer till a smooth. Do not strain the mixture. Keep aside.
- Heat the butter in a deep non-stick pan, add the onions and sauté till the onions turn translucent, while strring continuously.
- Add the black bean puree and salt and simmer for a another 3 to 4 minutes, stirring once in between. Serve hot with toasted bread.
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