Ingredients:
Kidney Beans (Rajma): 250 gms (about 1 cup)
Tomatoes: 3
Onion: 1
Green Chillies: 2-3
Cinnamon stick: 2 inch piece
salt to taste
black pepper
ajinomoto: 1 pinch (optional)
Method:
1. Soak the kidney beans overnight or for 6 hours atleast.
2. In a pressure cooker, add the soaked b eans, tomatoes, onion and chillies. Pressure cook in 5 cups of water until the beans are soft and mashable.
3. Blend the mixture and strain in a pan. (Do not add any more water. The soup is eaten thick.)
4. Bring the soup to boil, add salt, pepper & ajinomoto and simmer for 10 minutes.
Kidney Beans (Rajma): 250 gms (about 1 cup)
Tomatoes: 3
Onion: 1
Green Chillies: 2-3
Cinnamon stick: 2 inch piece
salt to taste
black pepper
ajinomoto: 1 pinch (optional)
Method:
1. Soak the kidney beans overnight or for 6 hours atleast.
2. In a pressure cooker, add the soaked b eans, tomatoes, onion and chillies. Pressure cook in 5 cups of water until the beans are soft and mashable.
3. Blend the mixture and strain in a pan. (Do not add any more water. The soup is eaten thick.)
4. Bring the soup to boil, add salt, pepper & ajinomoto and simmer for 10 minutes.
Serve hot, with a topping of grated cheese.
Rajma is the key ingredient in this soup. It is protein rich and healthy.
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