Rajma Salad
A simple, healthy Indian-style salad with boiled rajma (kidney beans), fresh veggies and tangy lemon dressing — protein-rich and beginner-friendly.
Ingredients
Equipment
Method
- Wash and soak dry rajma in plenty of water overnight (at least 8 hours).
- Drain the soaked rajma, add to a pressure cooker with fresh water (about 2 cups), and cook for 2–3 whistles or until soft but not mushy. Drain and cool.
- If using fresh vegetables, chop onion, tomato and bell pepper into small pieces. Chop coriander leaves too.
- In a mixing bowl, combine cooked rajma, chopped onion, tomato, bell pepper and coriander leaves.
- Add lemon juice, olive oil (if using), cumin powder, black pepper and salt. Mix gently but thoroughly so dressing coats everything evenly.
- Let the salad rest for 5–10 minutes so flavours blend. Taste and adjust salt or lemon if needed. Serve fresh or chilled.
Notes
Do not overcook rajma to avoid mushy beans. Soaking overnight improves digestion and reduces cooking time. You can add cucumber, corn or grated carrot for variation.