Rajma and vegetable soup

Make soup with the water left from cooking the kidney beans.

Rajma
Ingredients:
Dry kidney beans, soaked overnight in lots of water -- 2 cups.
Red onion, coarsely chopped -- 1/2 of one.
Red onion, sliced -- one.
Cumin seeds -- 1 tsp.
Garam masala -- 1.5 tsp
Tomatoes, coarsely crushed by hand -- 3 medium (you can use canned tomatoes).
Coriander leaves, chopped fine -- 1 cup
Lemon juice -- from half a large lemon
Oil -- 2 tbsp
Salt -- to taste

Method:
Soak the kidney beans overnight in lots of water. Drain. Pressure cook the beans with 4 cups of water (if using Instant Pot, pressure cook for 5 min and allow the pressure to release naturally) until the beans are soft but not mushy. Drain and reserve the water.

Heat the oil in a wok. Add cumin seeds. When they splutter, add the sliced onions and sautée until golden brown. Stir in the garam masala and cook for a minute until fragrant. Add in the crushed tomatoes and some tomato juice. Mix well and fry until the tomato pieces are soft. Stir in the kidney beans. Cover and cook on low heat for 10-15 minutes.

Serve hot with rice/chapatis, garnished with coriander leaves and lemon juice.

Vegetable soup from leftover rajma broth
Ingredients:
Leftover broth from making rajma (recipe above) -- 2-3 cups
Potatoes, diced -- 3 small.
Paneer or panela, diced -- 200 g.
Peas and carrots, diced -- 1/2 cup
Green chillies, chopped -- 1 (optional)

Method:
Place all the ingredients in a saucepan. Cover and cook on low heat until the potatoes are thoroughly cooked.

Author: Shrinkingsodacan