Bean and Tomato Soup (Low Cholesterol) Video by Tarla Dalal's Team
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Protein from black beans as well antioxidants, vitamin a from tomatoes and vitamin c from capsicum, all together work towards maintaining the cells and the lining of the arteries in good health
Recipe Description for Bean and Tomato Soup ( Low Cholesterol)
Makes 3 servings
- Drain out all the water from the beans and add 2 cups of water, salt and bayleaves and pressure cook for 2 to 3 whistles or till they are soft. Remove the bayleaves and discard them. Keep aside.
- Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for few seconds.
- Add the onions and sauté on a medium flame for few more minutes.
- Add the capsicum and sauté on a medium flame for a few more seconds.
- Add the tomatoes and cook on a medium flame for few minutes.
- Add the rajma (along with the liquid they were cooked in), mix well and bring to boil.
- Add the salt and pepper and allow it to simmer for 5 to 7 minutes.
- Serve hot.
- You can use any choice of beans instead of the rajma. Use black beans, chawli beans etc.
See step by step images of Bean and Tomato Soup ( Low Cholesterol) Recipe
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