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.
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
1/2 cup soaked rajma (kidney beans)
1 1/2 tsp oil
1/2 cup finely chopped onions
3 cloves garlic (lehsun) , 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
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.
She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.