This savoury soup meets your iron and protein requirement through the tasty rajma in a perfect way.
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Heat 1 tsp oil in a pressure cooker. Add 1/2 tsp grated garlic, 2 tbsp chopped onion and sauté for a minute or till the onion turns translucent.
Add 1/3rd cup chopped tomatoes. Sauté well. Add soaked kidney beans and stir to mix and cook for a minute.
Add 200 ml water, cover and pressure cook for 510 minutes. Transfer into a bowl and blend into a fine puree.
Heat a nonstick pan. Transfer the puree into it, stir and add 1/4th tsp salt, 1/4 tsp red chilli powder and 1/2 tsp lemon juice. Mix well and bring it to a boil.
Garnish with 1 tsp chopped coriander, 1 tsp spring onions and serve hot.