Rajma and Corn Salad Recipe

byBooks •
0

Preparation time

  • Total: Approximately 25 minutes
  • Preparation: 15 minutes
  • Cooking: 10 minutes

Ingredients

  • 1/2 cup Kashmiri Rajma - or regular rajma
  • 1/2 cup Sweet corn - kernels
  • 1/4 cup Mint Leaves (Pudina) - roughly torn
  • 2 tablespoons Pickled Jalapenos - roughly chopped
  • Salt - to taste
  • 1/2 teaspoon Black pepper powder
  • 1 tablespoon Lemon juice
  • 1 teaspoon Sugar
  • 1 teaspoon Vinegar
  • 1 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Red Chilli powder
  • 2 cloves Garlic - crushed
  • 1 tablespoon Extra Virgin Olive Oil

Instructions

  1. To begin making the Rajma and Corn Salad Recipe, wash and soak the rajma overnight
  2. Pressure cook the rajma with water for about 8-10 whistles
  3. Allow the pressure to release naturally
  4. In a pan, boil water on medium flame, add the corn and cook until the kernels swell up
  5. Drain out the water and set aside
  6. In a mixing bowl, combine the boiled rajma and corn, chopped mint leaves and jalapenos
  7. For the dressing, in a small bowl,add  salt, pepper, lemon juice, sugar, vinegar, jeera powder, red chili powder, crushed garlic & olive oil
  8. Just before serving, toss in the dressing into the salad
  9. Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 5
  • Indian
  • Side Dish
  • High Protein Vegetarian
Tags:
أحدث أقدم