Rajma salad is a refreshing dish made with cooked kidney beans mixed with onions, tomatoes, cucumbers, and bell peppers. It’s seasoned with lemon juice, olive oil, salt, and pepper, with optional additions like green chilies and chaat masala for extra flavor. This colorful salad is nutritious, filling, and perfect for a light meal or as a side dish.
Ingredients:
- 1 cup dried rajma (kidney beans), soaked overnight and cooked until tender
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- 1 cucumber, finely chopped
- 1 bell pepper (any color), finely chopped
- 2-3 green chilies, finely chopped (optional)
- 1/4 cup fresh cilantro (coriander), chopped
- Juice of 1 lemon
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- Chaat masala (optional, but adds a nice flavor)
- Roasted cumin powder (optional)
Instructions:
- Rinse the soaked rajma (kidney beans) under cold water and then cook them in a pot of boiling water until they are tender. This usually takes about 45 minutes to an hour. Once cooked, drain the water and let the rajma cool down.
- In a large mixing bowl, combine the cooked rajma, chopped onion, tomato, cucumber, bell pepper, green chilies (if using), and fresh cilantro.
- In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and chaat masala (if using). Adjust the seasoning according to your taste preferences.
- Pour the dressing over the rajma and vegetables in the mixing bowl. Gently toss everything together until the salad is well coated with the dressing.
- Sprinkle some roasted cumin powder on top of the salad for an extra burst of flavor, if desired.
- Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve chilled as a side dish or as a light and healthy meal on its own.
Enjoy your delicious Home-Style Rajma Salad!