400gcannellini or white beanscanned, rinsed and drained
cumin seedsroasted to serve
100gwhole wheat flour
100gflourplus extra for dusting
2tablespoonssunflower oilplus extra for baking
For the poori's strain the flour and the whole wheat flour together through a sieve with a pinch of salt in a bowl and rub the oil in until the mixture resembles breadcrumbs. Stir the cumin seed through and then slowly ad 150 ml water until it resembles a soft, lightly sticky dough. Turn the out onto the bench and knead for 5 minutes until smooth. Form the dough into a ball, cover with oil and put it into a bowl. Put the bowl away covered with plastic foil at room temperature for at least 15 minutes.
Divide the dough into 12 balls and cover them with flour. Roll each ball into a round of about 13 cm diameter. Pour 1 cm of sunflower oil into a frying pan and heat the oil until it is about 180 C or a piece of bread browns in about 30 seconds. Bake the poori's one by one for 45 seconds on one side and 45 seconds on the other side until they puff up and become golden brown. Ad a little oil in the pan if necessary. Leave the poori's to drain on kitchenpaper and keep them warm in the oven while you make the soup.
In the meantime heat some oil in a large pan on medium heat. Bake the onion for about 2-3 minutes until they become translucent and glossy. Add carrot and ginger and bake for another minute. Stir the currypaste through and bake for 30 seconds or until it becomes fragrant. Pour the stock in the pan, bring to the boil, turn the heat down and leave to simmer for about 8-10 minutes or until the carrots are done. Stir in the coconut milk, the limejuice and the beans and leave to simmer for another 5 minutes. Puree the soup with a stickblender or let it cool of a bit and put in smaller portions in the blender. Heat the soup slowly on low fire. Pour into deep plates, sprinkle with some coconutmilk and the roasted cuminseeds and serve with the poori's.