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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.
- 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.
Nutrient values per serving
| 67 kcal|| 2.6 gm|| 9.2 gm|| 2.2 gm|| 1.1 gm|| 1.0 mg|
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