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: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Show me for servings

Ingredients

For Rajma Soup
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
1 tbsp finely chopped yellow capsicum
1 tbsp finely chopped green capsicum
1 tbsp finely chopped spring onion greens

Method

For rajma soup

To make {span class="bold1"}rajma soup{/span}, 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.
Blend in the pressure cooker using a hand blender for the rajma soup. Since there is a lot of liquid a hand blender works best. If you want to use a mixer then cool completely. Blend to a smooth puree.
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.
Add yellow capsicum, green capsicum and spring onions greens.
Serve {span class="bold1"}rajma soup{/span} | {span class="bold1"}kidney bean soup{/span} | {span class="bold1"}healthy indian rajma soup{/span} | hot.

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RECIPE SOURCE : Iron Rich Recipes

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Rajma Soup Video by Tarla Dalal

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