Northern Beans Soup (Tingalore Thoi)

Growing up, we used to get enjoy a special kind of bean, primarily a legume called as Tingalore in Konkani. Mom used to serve this hot for lunch when her little munchkins were back from school. She used to make soupy textured broth based side dish seasoned with Garlic known as Tingalore Thoi in Konkani.

Since the dish used to be mushy one, I used to love slurping on it like a regular soup. The seeds are known & available as Northern Beans are available in US grocery stores as well. They are shiny, white and oval shaped. The beans cook well to a mushy texture when soaked previously for atleast 4-6 hours.

Preparation time: 5-7 hours of soaking time
Cooking time: 20 minutes
Serves: 2-4 individuals

Ingredients:
Northern Beans or Tingalore - 3/4 cup
Green Chillies - 2

Salt

For Seasoning:
Garlic Pods - 5-6
Oil/ Ghee

Method:
Presoak the beans ~ Tingalore overnight (atleast for 5-7 hours). Upon soaking, the beans proliferate in size. Pressure cook for atleast 5 whistles. Mash rigorously after boiling. Add Green chillies which needs to be slit in the centre. Bring to a gentle boil. Adjust salt as per taste. Once completely cooked, turn off the flame. In a separate small pan, heat few spoons of oil and saute the crushed Garlic pods. Once the pods are charred and lightly browned, pour this seasoning over the cooked broth. Serve hot with white steamed rice.