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Rajma Soup /Red Kidney Beans Soup

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Rajma Soup /Red Kidney Beans Soup

Description

Rajma soup is rich in protein and has high iron content. It also provides vitamin C and satiates your hunger pangs in between the meals.  A perfect appetizer with garlic toast or soup sticks.   

Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min

Ingredients

Serves : 2
  • 1/2 cup soaked rajma (kidney beans)
  • 1/2 teaspoon Everest rajma masala
  • 1/2 cup finely chopped onions
  • 3 garlic (lehsun) cloves, roughly chopped
  • 1 1/2 cups finely chopped tomatoes
  • 2 pinch chilli powder
  • 1/4 teaspoon salt or to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • For The Garnish - 1 tablespoon finely chopped carrots 1 tablespoon finely chopped green capsicum
  • 1 tablespoon finely chopped spring onion greens
  • 1 tablespoon finely chopped French beans.

Directions

  • 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(optional), salt and 2 cups of water, mix well and pressure cook for 4 more whistles.
  • Allow the pressure to release by itself 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 and add 1 cup water and everest rajma masala 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, switch off the flame
  • Garnish with green capsicum, spring onion greens, carrots and tomatoes.
  • Serve hot with soup sticks or garlic toast
Sanchita Mittal

Sanchita Mittal

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