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Tuesday 19 May 2015

Rajma (Kidney Beans) Soup

          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 sumptuous 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 some added flavour.

  • 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 sauté the onions, ginger and garlic till light brown. Switch off the flame and add the turmeric powder, red chili powder and garam masala powder. Sauté 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.

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