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.
Add a Comment