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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Light meal, Soup
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup soaked rajma (kidney beans) soaked for 6-8 hours or overnight
  • 1 1/2 tsp oil for sautéing
  • 1/2 cup onion, finely chopped
  • 3 cloves garlic, roughly chopped
  • 1 1/2 cups tomato, finely chopped
  • 1/2 tsp red chilli powder adjust to taste
  • salt to taste
  • 2 cups water for cooking beans
  • 1/2 cup water for adjusting consistency after blending
  • 1 tsp lemon juice fresh
  • 1 tbsp yellow capsicum, finely chopped for garnish
  • 1 tbsp green capsicum, finely chopped for garnish
  • 1 tbsp spring onion greens, chopped for garnish

Equipment

  • Pressure cooker

Method
 

  1. 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).
  2. Add chopped tomatoes and cook 2–3 minutes until they soften while stirring occasionally.
  3. 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).
  4. 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.
  5. 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.
  6. Turn off heat. Stir in fresh lemon juice. Then add chopped yellow capsicum, green capsicum and spring onion greens. Mix gently.
  7. 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.