Chatpata Rajma Salad Recipe - Kidney Beans Salad Recipe
Chatpata Rajma Salad Recipe is a wonderful salad that can served along with any Indian main course.We have added some onions and tomatoes for the texture and crunch. There is a wonderful zing to the salad with the addition of lemon juice and chaat masala.
Chatpata Rajma Salad Recipe is a wonderful salad that can served along with any Indian main course. The rajma are soaked overnight and pressure cooked till it is soft but firm. We have added some onions, tomatoes for the texture and crunch.
The salad is then mixed with simple flavours like chaat masala, lemon juice and green chillies which gives it a chatpata flavour. Mint leaves are added which adds freshness to this wonderful rajma salad.
Rajma or kidney beans are a good source of vegetable protein. They also help in lowering the cholesterol, is also good for diabetics and helps in boosting the energy. Kidney beans also contain nutrients like iron, copper, folate, and manganese, which are essential for vital bodily functions.
If you are looking for more Indian Salad Recipes, here are some that you can easily make in your Kitchen:
- 2 cups Rajma (Large Kidney Beans) , cooked
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 2 Green Chillies , finely chopped
- 1 teaspoon Chaat Masala Powder
- 1 Lemon , juiced
- Mint Leaves (Pudina) , small bunch, finely chopped
- Salt , to taste
How to make Chatpata Rajma Salad Recipe - Kidney Beans Salad Recipe
To begin making the Chatpata Rajma Salad Recipe, soak the rajma overnight and pressure cook them with water for about 5 to 6 whistles. After 5 to 6 whistles, turn the heat to low and simmer for another 20 minutes.
Allow the pressure to release naturally. The rajma should be soft and cooked. If there was is any water, drain the excess water and keep the rajma aside,
Into a mixing bowl, add the cooked rajma, onions, tomatoes, green chilli, chaat masala powder, salt, mint leaves and lemon juice.
Mix well to combine the rajma salad. Check the salt and adjust to taste. Serve chilled.