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Kidney Beans Soup Recipe

This savoury soup meets your iron and protein requirement through the tasty rajma in a perfect way.

Nutritional info

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  • 2.2 gm
    Total Fat
  • 3.8 gm
    Total Fiber
  • 10.2 gm
  • 1.9 gm
  • 80.6 kcal
1/8 Cup(26.0 gm) Rajma
200 Ml(200.0 ml) Water
1/2 Tsp(2.0 ml) Lemon Juice
1/4 Powder Tsp(0.54 gm) Red Chilly
1 Tsp(3.0 ml) Oil
2 Chopped Tbsp(16.0 gm) Onion
1 Chopped Tsp(0.92 gm) Coriander Leaves
1/2 Grated Tsp(2.0 gm) Garlic
1/3 Chopped Cup(51.0 gm) Tomato
1 Chopped Tsp(2.0 gm) Spring Onion
1/4 Tsp(1.0 gm) Salt
  • 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.

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