- Beans - 200 Grams
- Water - 2 liters
- Salt - 3 Teaspoons (without peas)
- Bay leaf - 2 pieces
- Cinnamon - 1/2 Teaspoon
- Turmeric - 1 Teaspoon
- Butter - 1 Art. a spoon
- Vegetables - 250 Grams (Cauliflower, carrots, potatoes, zucchini)
- Ghee - 1 st. a spoon
- Cumin seeds - 1 1/2 Teaspoons
- Ginger - 1/2 Teaspoon
- Asafoetida - 1/4 Teaspoons
- Parsley - 1 st. a spoon
- Lemon - 8 Dollek
Pour water into the pot. Add the bay leaf, cinnamon, salt and bring to a boil. Pre-soaked beans throw in boiling water. When the water boils for the second time, cover the pan with a lid (but do not cover it!), Reduce the heat and cook for about 20 minutes, stirring occasionally and taking off the foam. At this time cut the vegetables into small cubes or as you like. Further vegetables to throw in a saucepan, add turmeric and butter. Close the pan with a lid and continue to cook as much as it takes to make the beans completely boiled. Separately in a frying pan, melt 2 tablespoons of butter and add cumin seeds, as well as pepper. When the seeds of the cumin become darker, add ginger and asafetida to them and fry for less than a minute, stirring all the time. The contents of the frying pan should be added to the pan. Then cover the soup with a lid and cook for about 5-7 minutes over low heat.
Servings: 6-7