Konkans being South Indians do not prefer rasam/sambhar much in their diet on a regular basis.Being hard core rice eaters something to go with it is a challenge everyday.The day where coconut based curries are not preferred then Sarupkari is one that comes out as rescue.It is healthy and light as it does not involve any traces of coconut.The only fact in this particular recipe is the time taken to soak and pressure cook rajma/kidney beans.If using canned beans then it would be ready in no time.Few beans like green gram,brown lentil need not be soaked for longer hours which can be prepared in minutes.Sarupkari can be made with any kind of bean and the seasoning remains same.For non-garlic eaters it would be seasoning of mustard ,red chillies, a few curry leaves and a generous pinch of asafoetida(hing)..The one with garlic is tastier than the non-garlic version.In fact I call this as Konkani bean soup.
Rajma(kidney beans) 3/4cup
Salt to taste
Garlic flakes 8-10(crushed)
Red chillies 4-5(broken)
Water for pressure cooking About 2.5cups
And some more water to soak the beans
- Wash rajma and soak in water for 10 hours.
- Drain and add into a pressure cooker with the mentioned quantity of water.
- Cover the pressure cooker lid placing the weight(whistle).
- Heat the cooker,once heated and when the first whistle is about to begin,lower the flame and cook further for 20 minutes.(this way the beans cook perfect)
- Switch off the flame and let the pressure come down on its own.
- Open the lid and transfer the contents along with the water into a soup pot.
- Add salt to taste and bring to boil.
- In another small seasoning pan heat oil and add crushed garlic and roast to golden on a low flame.
- Add red chillies and roast them to light brown,pour this over the cooking rajma.