Rajma Soup Video by Tarla Dalal

Rajma Soup Video by Tarla Dalal

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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.


Recipe Description for Rajma Soup, Kidney Bean Soup Recipe

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


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 finely chopped yellow capsicum
1 tbsp finely chopped green capsicum
1 tbsp finely chopped spring onion greens
1 tbsp finely chopped tomatoes

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

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