rajma soup powerful way to consume nutrition

rajma soup

About rajma soup

Soup is a popular dish that is usually consumed before a meal. There are many types of soups, such as tomato soup, spinach soup, rajma soup, sweet corn soup, etc. Rajma soup is not only tasty but also packed with essential nutrients that help in overcoming various deficiencies in our body. Rajma is known as kidney beans in English.

Red kidney beans are used to make soup. Rajma contains a variety of essential nutrients, including copper, iron, folate, manganese, and others, in high quantities. Consuming it or drinking rajma soup offers several health benefits.

It helps in preventing osteoporosis, promotes healthy skin, enhances memory power, and provides protection against serious conditions like cancer. So, let’s start making rajma soup. If you liked my rajma soup recipe, make sure to click on the link below to explore my other recipes.

Subtitle

About rajma soup

Ingredients

How to make rajma soup

Tips

Ingredients

Kidney beans – 1/2 cup
Ginger paste – 1/2 teaspoon
Sugar – 1 teaspoon
Cinnamon powder – 1/4 teaspoon
Cornflour – 1 tablespoon
Ajwain (carom seeds) – 1 teaspoon
Butter – 1 tablespoon
Coriander leaves – for decoration
Water – 7 cups
Fresh cream – for decoration
Black pepper powder – as per taste
Salt – as per taste
Lemon juice – 1 tablespoon

How to make rajma soup

To make rajma soup, first rinse the rajma with water twice and soak it overnight. In the morning, drain the water. In a pressure cooker, add 7 cups of water, salt, sugar, and cinnamon powder, and cook the rajma until it’s soft and fully cooked. Once the cooker cools down, strain the rajma through a sieve. Mash the remaining rajma.

Place the mashed rajma mixture on the gas. In a separate bowl, make a slurry by mixing cornflour with cold water and add it to the soup mixture.

Meanwhile, heat butter in a pan.

Now, add ajwain (carom seeds) to the pan and roast it well. Once roasted, add it to the soup mixture. Add salt and black pepper powder to taste, along with lemon juice. The rajma soup is now ready.

Pour the hot rajma soup into a serving bowl, garnish with coriander leaves and fresh cream. Place a slice of lemon on the edge of the bowl. Serve the soup with a soup stick on the side.

Tips

If the soup becomes too thick, you can add a little warm water to adjust the consistency.

Instead of cornflour, you can also use arrowroot powder as a thickening agent in the soup.

Tags: No tags

Add a Comment

Your email address will not be published. Required fields are marked *