Black Gram Kidney Beans Soup

Directions

• Soak black gram (काला चना) and kidney beans (राजमा) overnight in warm water.
• Next morning drain water from soaked black gram (काला चना) and kidney beans (राजमा) and wash them with fresh water.
• Finely chop cashews (काजू) and almonds (बादाम). Keep aside.
• Peel off the skin of tomato (टमाटर) by peeling it with peeler or by direct heating tomato (टमाटर) over fire. Keep aside.
• Peel ginger (अदरक), garlic (लहसुन). Keep aside.
• In a pressure cooker add soaked black gram (काला चना), kidney beans (राजमा), green coriander (हरा धनिया), curry leaves (कड़ी पत्ता), skin peeled tomato (टमाटर), ginger (अदरक), garlic (लहसुन), black pepper (काली मिर्च) powder, cumin seeds (जीरा) and salt to taste.
• Add 6 bowls of water; cover the lid and cook up-to 2 – 3 whistles.
• Turn off the gas and let to pressure goes down normally.
• When pressure goes down check that black gram (काला चना) and kidney beans (राजमा); make sure they must be cooked completely; if not cook more up-to 1 whistle.
• Now let the mixture cool completely in room temperature.
• After that make a fine pure of this mixture with the help of hand blander or mixture.
• In a deep heavy base pan heat oil and pour this mixture, cook on high heat until not boiled.
• Simmer the gas and cook for 5 minutes. Stair in between.
• Add fresh cream, tomato ketchup and soya sauce. Mix well and cook for more 2-3 minutes more.
• Your black gram and kidney beans soup is ready, turn off the gas and add few drops of lemon juice (नींबू का रस). Mix and serve hot by adding cashews (काजू) and almonds (बादाम).