Rajma Chawal As Made By Love Laugh Mirch Recipe By Tasty Recipes

RAJMA CHAWAL AS MADE BY LOVE LAUGH MIRCH RECIPE BY TASTY

Steps:

• In a food processor, combine the serrano chile, ginger, garlic, and cilantro. Process into a chunky paste.
• Heat the oil in a large, high-walled skillet over medium heat. Add the cinnamon stick and cumin seeds and cook until they start to sputter, 1 minute. Add the onion and cook for 1-2 minutes, until starting to soften. Stir in the serrano-ginger-garlic-cilantro paste and cook until the onion is translucent, 4-5 minutes.
• Add the crushed tomatoes and cook until they start to release their juices, 3-4 minutes. Add the red chile powder, ground cumin, turmeric, coriander, and salt.
• Add the kidney beans, along with their liquid, and the water and mix well to combine. Cover and bring to a simmer.
• In a small bowl, temper the yogurt with a few spoonfuls of the hot rajma, mixing well. Add the yogurt mixture to the rajma and stir to incorporate.
• Cover, increase the heat to medium-high, bring to a boil, and cook for 5-10 minutes, until warmed through and the flavors meld. Season with more salt to taste.
• Add the garam masala and ghee. Reduce the heat to low and cook, stirring occasionally, until the gravy thickens to the desired consistency, 5-7 minutes.
• Garnish with more cilantro. Serve hot with chawal (rice).
• Enjoy

PUMPKIN CURRY SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5-6 minutes.
• Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
• Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes.
• Uncover the soup and blend with an immersion blender until smooth.
• Ladle the soup into bread bowls and serve.
• Enjoy!