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Kidney Bean (Rajma) Soup

Kidney bean is a hot favourite among North Indians. It is a rich source of proteins, iron and vitamins. Kidney bean is also a good source of anti-oxidants & dietary fibres. It is considered a good food to keep blood sugar levels in control. Rajma is a prime source of vegan proteins and is often recommended for vegetarian body builders.

Abundance of fibres makes it a great diet for people watching their weight and diabetics. It controls cholesterol, strengthens the bones and muscles. Let us see how you can prepare a delicious kidney bean soup quickly and with minimum effort.


  • 1 cup kidney beans (soaked for 8-10 hours)
  • 1 tea spoon ginger-garlic paste
  • 1 finely chopped onion
  • 1 finely chopped tomato
  • 1 tea spoon aamchur powder
  • ½ tea spoon cumin powder
  • ½ tea spoon red chilli powder
  • 1 table spoon clarified butter (ghee)
  • Salt to taste


  1. Take the soaked kidney beans and cook in a pressure cooker till 5-6 whistles.
  2. Put ghee in a frying pan and fry until golden brown, add ginger-garlic paste, tomatoes and cook in medium heat for 4-5 minutes.
  3. When tomatoes are cooked, add red chilli powder cumin powder, aamchur powder and salt to taste.
  4. Add 2 cup water to the pan and make a puree.
  5. Add remaining spices and cook in medium heat for 10 minutes.
  6. Garnish with tomatoes and coriander leaves.
  7. Serve hot

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