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Kidney Bean Soup ( Healthy Soups and Salads Recipe)


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This savoury soup meets your iron 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 during digestion.

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Makes 6 servings
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Ingredients

1/4 cup red rajma (kidney beans)
1 cup finely chopped onions
3 garlic (lehsun) cloves (lehsun)
1 1/2 cups chopped tomatoes
1/2 tsp chilli powder
salt to taste
1 1/2 tsp oil
1 tsp lemon juice

For Serving
1 tbsp finely chopped tomatoes
1 tbsp chopped spring onions
1 tbsp chopped capsicum
1 tbsp chopped yellow capsicum

Method
  1. Wash the rajma and soak in water overnight. Next day, drain thoroughly.
  2. Heat the oil in a pressure cooker, add the onions and garlic and sauté for 1 minute.
  3. Add the tomatoes, chilli powder and salt and sauté again for 1 minute.
  4. Add the rajma and 6 cups of water and pressure cook for 4 to 5 whistles or till the rajma is well cooked.
  5. Allow the steam to escape before opening the lid.
  6. Cool to room temperature and blend in a mixer to a smooth puree.
  7. Do not strain.
  8. Add the lemon juice and mix well.
  9. Serve hot with tomatoes, onions, capsicum and yellow capsicum.
Nutrient values per serving
CarbohydrateEnergyFatIronProtein
15.4 gm. 96 cal. 1.6 gm. 1.3 mg. 4.9 gm.
RECIPE SOURCE : Healthy Soups and SaladsBuy this cookbook
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