How To Make Rajma and Tomato Soup
Rajma and Tomato Soup
The wholesome and protein-rich rajma and tomato soup is a perfect decision for rigid desi nourishment mates! with burdens of tomatoes and onions, and a dash of garlic, pepper and chilli powder, it has an exceptional mix of zesty and harsh flavours that will liven you up even on a dull day. A sprinkling of curds adds to the protein remainder while the spring onion greens help the josh! in short, this is an ideal soup to overpower appetite strings, and is stacked with enough supplements to keep you on your toes.
Ingredients
1/2 cup rajma (kidney beans) , soaked overnight1 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
Follow This Methods
1. Join together the rajma, harshly hacked tomatoes, salt and 2 containers of water in a force cooker, blend well and force cook for 2 shrieks.
2. Permit the steam to departure before opening the cover.
3. Mix in a blender to a smooth purée and strain it utilizing a strainer. Keep aside.
4. Heat the oil in a profound container, include the onions and garlic and sauté on a medium blaze for 1 to 2 minutes.
5. Include the tomatoes, 2 tbsp of water and salt, blend well and cook on a medium flare for 2 to 3 minutes, while mixing every so often.
6. Include the rajma-tomato purée, chilli powder, 1 mug of water, salt and dark pepper powder, blend well and cook on a medium blaze for 2 minutes, while mixing at times.
7.serve sizzling embellished with ground paneer and spring onion greens.
2. Permit the steam to departure before opening the cover.
3. Mix in a blender to a smooth purée and strain it utilizing a strainer. Keep aside.
4. Heat the oil in a profound container, include the onions and garlic and sauté on a medium blaze for 1 to 2 minutes.
5. Include the tomatoes, 2 tbsp of water and salt, blend well and cook on a medium flare for 2 to 3 minutes, while mixing every so often.
6. Include the rajma-tomato purée, chilli powder, 1 mug of water, salt and dark pepper powder, blend well and cook on a medium blaze for 2 minutes, while mixing at times.
7.serve sizzling embellished with ground paneer and spring onion greens.
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on 10:05.
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