Rajma and Egg White Salad
This Rajma and Egg White Salad is a healthy and filling salad that is perfect for lunch or as a light dinner. It is packed with protein, thanks to the rajma and egg whites, and is gluten-free, making it suitable for those with gluten intolerance. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
123 kcal
Protein
13 g
Carbs
17 g
Fat
1 g
Fiber
5 g
Ingredients
Egg, poultry, white, raw
4 medium (132g)
Rajmah, brown
0.25 cup (50g)
Tomato
0.25 cup, chopped (50g)
Red Onion
0.25 cup, chopped (50g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
lemon juice
1 tbsp (15g)
Instructions
Cooking Steps
Soak the rajma in water overnight or for at least 6 hours.
Drain the soaked rajma and rinse them well.
In a large pot, add the rajma and cover them with water. Bring the water to a boil, then reduce the heat to medium-low and let it simmer for 1-2 hours or until the rajma are tender. Drain and set them aside to cool.
In a large mixing bowl, combine the boiled and chopped egg whites, finely chopped onion, finely chopped tomato, and fresh coriander leaves.
Add the cooked rajma to the bowl.
Season the salad with salt and pepper to taste.
Drizzle lemon juice over the salad and toss it well.
Serve the salad.