Kidney Bean Soup With Lime Yogurt Recipes

KIDNEY BEAN SOUP WITH LIME-YOGURT

Steps:

• First prepare lime yogurt by combining the yogurt, lime juice, and cilantro in separate small bowl. Mix well and refrigerate until ready to serve.
• Heat 1 tablespoon olive oil in medium soup pot. Sauté onion in olive oil over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, carrots, celery, and continue to sauté for another minute.
• Add broth, tomato paste, kidney beans, and spices. Bring to a boil. Once it comes to a boil, reduce heat to medium low and simmer uncovered for another 15-20 minutes, or until vegetables are tender.
• Blend soup using an immersion blender. Season with salt and pepper to taste and adjusting other seasonings if necessary.
• Ladle soup into serving bowls. Top each serving with a spoonful of lime yogurt and any of the garnishes of your choice.

KIDNEY BEANS (RAJMA) IN YOGURT SAUCE

Steps:

• Heat the oil in a medium-size saucepan over medium-high heat. Add the onion and cardamom pods, and stir-fry until the onion turns light brown around the edges, 3 to 5 minutes.
• Stir in the blended yogurt and continue to cook, uncovered, stirring occasionally, until the watery liquid evaporates from the yogurt and leaves behind reddish-brown curd like pellets, 12 to 15 minutes.
• Sprinkle in the turmeric and incorporate it into the tart sauce. Add 2 cups water and the beans, salt, garam masala, and cayenne. Bring the curry to a boil. Then lower the heat to medium and gently boil the sauce, uncovered, stirring occasionally, until it has thickened, 10 to 15 minutes.
• When ready to serve, garnish.
• with a bunch of chopped fresh cilantro, and serve with some plain or Jeera Rice!