Rajma (Red Kidney Beans) Soup

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 chilli 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.