Black Bean Soup by Tarla Dalal

Tarla.Dalal's picture

Dec. 03, 2013

A traditional mildly flavored Mexican soup.


Black beans 1/2 Cup (8 tbs) , soaked for 5 hours and drained
Oil 2 Teaspoon
Finely chopped onion 1/4 Cup (4 tbs)
Chopped garlic 2 Teaspoon
Chopped tomato 1 Cup (16 tbs) , roughly chopped
Salt To Taste
For garnish
Hung curd 2 Tablespoon



1. In a pressure cooker, heat oil, add onion, garlic and saute over medium flame for 2 minutes.

2. Add tomato, black beans, 1 cup of water and salt. Stir and pressure cook for 3 whistles. Allow the steam to escape before opening the lid.

3. Remove the lid and allow the beans to cool, then blend until smooth.

4. Into a deep pan, transfer the mixture, pour ¼ cup of water, mix well and cook over medium flame for 3-4 minutes.


5. Serve hot with hung curd garnish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 154Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 139 mg5.79%

Total Carbohydrates 23 g7.7%

Dietary Fiber 5 g20%

Sugars 3 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet