1 cup gluten-free rotini pasta, any kind you want

1 cup red kidney beans, wash and soak them overnight

2 tablespoon of oil, corn or canola/ or your choice

1 onion wash and chopped finely

2 tomatoes wash and chopped finely

1 teaspoon cumin seed

1/4 teaspoon ajwain seed

15 pieces of fenugreek seed

1-inch fresh wash and shredded ginger

1 green chili pepper wash and cut

1/4 cup fresh wash and finely chopped coriander/or cilantro leaves


1: Take the pressure cooker and put on stove low heat, add oil in and let get hot, add fenugreek seed, cumin seed, ajwain seed, green chili, ginger, let them cook 10 seconds. Then add onion and a little salt mix all well, and let them cook until it becomes nice and soft and golden, then add tomatoes and let them cook until it becomes very soft and mussy, then wash soak beans with clean water and add in, add 3 cups of water little salt. (remember we add salt in onion)Then cover the lid to the cooker and put the whistle on, then put on the stove high heat, and let go of the whistle 4 times. Then turn the stove off and let Cooker get cool, let the pressure release itself.

2: Cook pasta direction from the packs, just add 2 tablespoons lemon juice in water and salt to taste.

3: Cooker is ready, open the cooker beans look good and cooked so add the pasta in and mix well, then add some water into your consistency, add some coriander leaves, we add some water so taste for salt and lemon if you need add to your taste, mix all well and let cook for 5 minutes on low heat, keep and stir in between so won’t get stick to the pot, garnish with coriander leaves and sweet cherry tomatoes and serve hot.


Look our delicious soup is ready to eat, it is a one-pot meal and all plant-based and very healthy.

Note: If you like to add some veggie in you can do that too, spinach, shredded carrots, or any of your choice.  You can eat just like that or with gluten-free naan or Garlick bread or rice or anything you like.

Note: This is vegan, allergy-friendly, gluten-free,dairy-free, nut-free.





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