Pulses Hotpot

Quick guidance based on this recipe's ingredients and nutrition profile.
Recommended is generally suitable, Moderate means portion/frequency should be controlled, and Avoid means usually not preferred for that condition. Individual tolerance varies.

Legend: tsp = teaspoon, tbsp = tablespoon, cup = 150 ml, g = gram, pinch = the amount that you can pick between your forefinger and thumb.

1. Soak all the legumes (soybeans, chickpeas, black-eyed beans, and kidney beans) for at least 4 hours or overnight.
2. Pressure cook the soybeans, chickpeas, and black-eyed beans together until tender. Cook the kidney beans separately until soft. Drain and set aside.
3. Heat oil in a pan, add chopped onions, and sauté until they turn light pink and translucent.
4. Add chopped tomatoes and cook until soft and slightly mushy.
5. Stir in crushed garlic, chopped ginger, coriander powder, salt, and red chilli powder. Cook for 2–3 minutes until the spices are well blended.
6. Add the cooked legumes along with about half a bowl of water. Mix well.
7. Cover and simmer for a few minutes until the flavours combine, ensuring the mixture remains moist but not overly mushy.
8. Garnish with fresh coriander leaves and serve hot.

• This recipe combines a variety of legumes, offering a diverse range of plant proteins, fibre, and micronutrients. Such combinations can support gut health and improve satiety, but may be heavy for sensitive digestion. Proper soaking and cooking help enhance nutrient absorption and reduce digestive discomfort.