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Mexican chilli Bean Soup
½ cup red rajma (kidney beans)
1 tsplasan(garlic)- chopped
½ tspdegimirch (chilli powder)
1 tsp lemon juice
2 tbsp oil
Salt to taste
2 tbsptamatar(tomato)-deseeded, finely chopped
2 tbspharapyaaz(green onion)-sliced
1 tbsp dhania(coriander)-chopped
2 drops tabasco sauce or any chilli sauce
Wash the beans and soak in water overnight. Next day, drain thoroughly
Heat oil, add the onions and fry for 1 minute. Add the tomatoes, garlic, chilli powder and salt and fry again for 1 minute
Add the beans and 3 cups of water and cook in a pressure cooker. Blend in a blender. Do not strain.
Add the lemon juice, check seasoning and consistency.
Serve hot with tomatoes, onions, coriander and tobacco or any other chilli sauce
You may also serve some crushed nacho (home made from chapatti) on top