This is a perfect way to have your iron and protein in the form of this delicious soup. It is in the curried form and serves as a light meal any time of the day. The consistency can be adjusted according to individual preference. Have it with some croutons or bread sticks for a satisfying meal. You can go ahead and add spinach or mint leaves for a variation.
- 1/2 cup rajma, soaked overnight
- 1 tsp. butter
- 1 tsp. oil
- 1 onion. chopped
- 1" ginger, chopped
- 2-3 garlic cloves, chopped
- 1/2 cups coriander stalks, chopped
- 2 tbsp. coriander leaves
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 1 tsp. tomato paste / 1 tomato, chopped
- 3 1/2 cups stock
- 2 tbsp. yoghurt
- lime juice as per taste
- coriander leaves to garnish
Heat oil and butter in a pan and saute the onions, ginger and garlic till light brown. Switch off the flame and add the turmeric powder, red chili powder and garam masala powder. saute for a few seconds.
Add the stock, rajma, salt, coriander stalks, coriander leaves and tomato paste.Pressure cook for 20-25 minutes on low flame after the first whistle.
When cool, blend to a puree. Keep aside.When serving, heat through and add the yoghurt. Mix well. Add the lime juice and serve, garnished with coriander leaves.