Rajma Soup ( Healthy Soups and Salads Recipe)

by Tarla Dalal

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Accompaniments

Herb Butter Milk
Herb Cheese with Crackers
Quick Whole-Meal Brown Bread Rolls

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

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Soaking time: 8 hours
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients

1/2 cup soaked rajma (kidney beans)
1 1/2 tsp oil
1/2 cup finely chopped onions
3 garlic (lehsun) cloves , 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 chopped yellow capsicum
1 tbsp chopped green capsicum
1 tbsp chopped spring onions
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 and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Allow it to cool completely.
Once cooled, blend in a mixer to a smooth mixture.
Transfer the mixture into a deep kadhai, add the lemon juice and ½ cup water and boil for 2 to 3 minutes, while stirring occasionally.
Serve hot garnished with yellow capsicum, green capsicum, spring onions greens and tomatoes.

Nutrient values per serving