Beetroot Chawli Soup
Beetroot Chawli Soup with Paneer Mini
Chawli is Black Eyed Beans ( lobia, Karamani or thattai payaru ). I had lots of Chawli and Beetroot at home. As I was making breakfast, I was contemplating to make this Soup for dinner. I sort of formulated this recipe. The taste was delicious, creamy and thick. Quite filling. I thoroughly enjoyed it. Serve this Soup piping hot with Paneer Mini.
Boiled Chawli – 1 cup + 3 tablespoons for garnishing
Boiled Beetroot pieces – 2 cups
Milk powder – 3 tablespoons
Onion – 1 ( chopped )
Garlic – 6 flakes ( chopped )
Green chilli – 1/2 piece
Salt to taste
Coarsely powdered black pepper powder – 3 pinches
Water – 1 cup
Butter – 1 teaspoon
Oil – 1 tablespoon
Jeera – 1 teaspoon ( cumin seeds )
Grated Paneer – little
Boiled Chawli – 3 tablespoons
Finely chopped green coriander leaves – little
Boiled and finely chopped beetroot pieces – little
Heat a pan. Season. Fry onion and garlic till transparent. Add the green chilli. Sauté for 2 minutes. Switch off the flame. Transfer to a plate. Cool. Take a blender jar. Add the onion mixture, boiled Chawli, boiled beetroot pieces, salt, pepper powder, milk powder and water. Cover the mixie jar. Blend to a fine purée. Pour the blended ingredients in a saucepan. Boil for 5 minutes on sim flame. The Soup will thicken. Switch off the stove. Pour into soup bowls. Garnish. Serve hot with Paneer Mini.
1) Do not add more than 1/2 piece of green chilli, the Soup will become very spicy.
2) Chawli Beetroot Soup is very, very soul filling.