You are here: Home > Videos > Course > Soups > Soups Thick / Creamy Indian Soups > Rajma Soup Video by Tarla Dalal Rajma Soup Video by Tarla Dalal Viewed 12445 times 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. Tweet Recipe Description for Rajma Soup, Kidney Bean Soup Recipe Preparation Time: 10 minsCooking Time: 25 mins Makes 4 servings Show me for servings Ingredients For Rajma Soup1/2 cup soaked rajma (kidney beans)1 1/2 tsp oil1/2 cup finely chopped onions3 garlic (lehsun) cloves , roughly chopped1 1/2 cups finely chopped tomatoes1/2 tsp chilli powder salt to taste1 tsp lemon juice1 tbsp finely chopped yellow capsicum1 tbsp finely chopped green capsicum1 tbsp finely chopped spring onion greens Method For rajma soupTo 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. See step by step images of Rajma Soup, Kidney Bean Soup Recipe RECIPE SOURCE : Iron Rich Recipes