Rajma/Kidney Bean Soup


by: Tri Shakti

Different type of sou


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serves: 4

1/4 c Rajma/Kidney Beans

1 Onion (chopped)

2-3 cloves Garlic

1 Tomato (medium chopped)

1/2 tsp Red chilli powder

1/2 tsp Pepper powder

1 tbsp Oil

Lemon juice

Salt to taste

Cumin seeds(jeera)


Nutrition Facts
Rajma/Kidney Bean Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 61

  • Total Fat: 4.2 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0.6 mg
  • Sodium: 48.3 mg
  • Total Carbs: 5.4 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 2.1 g
  • Protein: 1.1 g

how is this calculated?

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1.  Soak the rajma/kidney beans overnight.

2.  Heat oil in a pan,add the garlic cloves & cumin seeds,saute for 2 mins.

3.  Add the chopped onion & tomato,saute for 2-3 mins.

4.  Add the red chilli powder & salt,saute for 3-4 mins.

5.  Clean the rajma and add, mix well all the ingredients.

6.  Add 2-3 cups of water & pressure cook for 2 whistles.

7.  Cool at room temperature & blend in a mixer to puree. Do not strain.

8.  Heat again,add little pepper powder & lemon juice. Mix well.

9.  Garnish with curry leaves & serve hot.

Cooks' note:
Instead of using the fried bread pieces use toast. So serve the rajma/kidney bean soup with crispy toast & enjoy!!!!!!!!!

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