Mexican Veg Soup

Soak 1 tbsp rajma overnight, pressure cook it and keep aside.

Heat 1 tsp oil in a frying pan at a low flame. Add 1 tbsp chopped onion, 1 tsp chopped garlic and sauté.

Once the onions start turning translucent, add 1 tbsp chopped carrot, 2 tbsp chopped red capsicum, 2 tbsp chopped tomato followed by sautéing them properly.

Add water as required, followed by 3 tbsp cooked rajma, 1/4 tsp salt, 1/8 tsp black pepper powder and 1 tsp chopped coriander leaves, stir well.

Allow it to simmer for few more minutes.

Serve hot.