You are here: Home > Videos > Course > Soups > Soups Thick / Creamy Soups > Rajma Soup Video by Tarla Dalal Rajma Soup Video by Tarla Dalal Viewed 9342 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 1/2 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 juiceFor The Garnish1 tbsp finely chopped yellow capsicum1 tbsp finely chopped green capsicum1 tbsp finely chopped spring onion greens1 tbsp finely chopped tomatoes Method 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. See step by step images of Rajma Soup, Kidney Bean Soup Recipe RECIPE SOURCE : Iron Rich Recipes