Rajma Salad | Kidney Bean Salad
Author: Zeel Patel
Serves: 2 - 4
Rajma / Kidney Beans - 1 cup boiled / ½ cup raw Onion - 1 small, chopped, optional Tomato - 1 small, chopped Capsicum - ½, chopped Cucumber - ¼, chopped Sweet Corn - ¼ cup, boiled Roasted Peanuts - 2 - 3 tbsp Coriander leaves - 2 tbsp, chopped Mint leaves - 2 tbsp, chopped Cold-pressed sesame oil/olive oil - 1 tbsp Lemon - 1 Black salt - ½ tsp, as per taste Black pepper powder - ¼ tsp, as per taste Red chili powder - ¼ tsp or more, as per taste [be] Any seasonal vegetable of your choice Crumbled paneer/tofu/feta cheese tsp of seeds of your choice Choose rajma of your choice. Wash the rajma and soak overnight or 6-8 hrs. Once soaked, discard the water. Add rajma into a pressure cooker, add the required water and salt. Pressure cook until cooked. I cooked on slow flame for 8-10 min. Make sure rajma holds the shape. Do not overcook, and it should not remain hard. Once pressure is released, drain the rajma and keep it aside. Add oil, lemon juice, black salt, pepper powder, and red chili powder into the mixing bowl. Give a nice mix. Add boiled rajma, all chopped vegetables, and roasted peanuts. Add coriander leaves and mint leaves. Give a nice mix and let it rest for 10 min. Serve fresh Rajma salad! Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/rajma-salad-kidney-bean-salad/
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