Spiced Rajma Soup
Warm, healthy and easy-to-make Indian spiced rajma (kidney bean) soup — protein-rich, fibre-packed and perfect for a light meal or evening snack.
Ingredients
Equipment
Method
- Heat oil in a pressure cooker on medium flame. Add chopped onion and garlic and sauté for 1–2 minutes until slightly soft (do not brown).
- Add chopped tomatoes and cook 2–3 minutes until they soften while stirring occasionally.
- Add the soaked rajma, red chilli powder, salt and 2 cups water. Mix well and pressure cook for about 4 whistles (until beans are soft).
- Once pressure releases, open carefully. Use a hand-blender (or cool slightly and use a mixer) to blend the cooked rajma mix into a smooth puree.
- Return the puree to the cooker/pot. Add ½ cup water to adjust consistency. Bring to a boil, simmer for 2–3 minutes while stirring.
- Turn off heat. Stir in fresh lemon juice. Then add chopped yellow capsicum, green capsicum and spring onion greens. Mix gently.
- Ladle soup into bowls and serve hot.
Notes
For a milder version, skip or reduce red chilli powder. Do not strain the soup — this retains fibre. Use fresh lemon juice to boost vitamin C, which helps iron absorption from rajma.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.