Rajma and Tomato Soup

by Tarla Dalal

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The wholesome and protein-rich rajma and tomato soup is an ideal choice for hard and fast desi food lovers! with loads of tomatoes and onions, and a dash of garlic, pepper and chilli powder, it has a good blend of spicy and sour flavours that will perk you up even on a dull day. A sprinkling of cottage cheese adds to the protein quotient while the spring onion greens boost the josh! in short, this is a perfect soup to beat hunger pangs, and is loaded with enough nutrients to keep you on your toes.

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Rajma and Tomato Soup recipe - How to make Rajma and Tomato Soup

Tags

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

1/2 cup rajma (kidney beans) , soaked overnight
1 cup roughly chopped tomatoes
salt to taste
1 tbsp oil
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped tomatoes
1/2 tsp chilli powder
freshly ground black peppercorns (kalimirch) to taste

For The Garnish
2 tbsp grated paneer (cottage cheese)
2 tbsp finely chopped spring onion greens

Method

Combine the rajma, roughly chopped tomatoes, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Blend in a mixer to a smooth purée and strain it using a strainer. Keep aside.
Heat the oil in a deep pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes, 2 tbsp of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the rajma- tomato purée, chilli powder, 1 cup of water, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot garnished with grated paneer and spring onion greens.