Rajma Soup: easy to make

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This savoury soup meets your iron and protein requirement through the tasty rajma in a perfect way. On the other hand, the vitamin C from the tomatoes and lemon juice helps in the absorption of iron during digestion.

Preparation Time: 10 mins

Cooking Time: 25 mins

Makes 4 servings

Ingredients

1/2 cup soaked rajma (kidney beans)

1 1/2 tsp oil

1/2 cup finely chopped onions

3 cloves garlic (lehsun) , roughly chopped

1 1/2 cups finely chopped tomatoes

1/2 tsp chilli powder

salt to taste

1 tsp lemon juice

For The Garnish

1 tbsp finely chopped yellow capsicum

1 tbsp finely chopped green capsicum

1 tbsp finely chopped spring onion greens

1 tbsp finely chopped tomatoes

Method

Heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the rajma, chilli powder, salt and 2 cups of water, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Allow the mixture to cool completely and blend in a mixer to a smooth purée.
Transfer the purée into a deep non-stick pan, add ½ cup water and mix well.
Bring to a boil and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the lemon juice and mix well.
Serve hot garnished with yellow capsicum, green capsicum, spring onions greens and tomatoes.

By tarladalal.com & Tarla Dalal

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About Post Author

Alisa Hari

She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.