Rajma Soup
Ingredients
- 1/2 cup rajma (kidney beans) , soaked overnight
- 1 cup finely chopped tomatoes
- 1 to 2 bayleaves
- 1 tsp oil
- 1 tsp finely chopped garlic (lehsun)
- 1/2 cup thinly sliced onions
- 1/4 cup chopped capsicum
- salt and to taste
Method
Drain out all the water from the beans and add 2 cups of water, salt and bayleaves and pressure cook for 2 to 3 whistles or till they are soft. Remove the bayleaves and discard them. Keep aside.Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for few seconds. Add the onions and sauté on a medium flame for few more minutes. Add the capsicum and sauté on a medium flame for a few more seconds. Add the tomatoes and cook on a medium flame for few minutes. Add the rajma (along with the liquid they were cooked in), mix well and bring to boil. Add the salt and pepper and allow it to simmer for 5 to 7 minutes.
