Rajma & Bell Pepper Sauté Warm Salad
This Rajma & Bell Pepper Sauté Warm Salad is a high-protein, fiber-packed dish featuring rajma (red kidney beans) and vibrant bell peppers, sautéed with aromatic spices. This salad is both hearty and nutritious, perfect as a light meal or a side dish. It’s satisfying, flavorful, and packed with essential nutrients.
Nutrition Facts
Per serving
Energy
111 kcal
Protein
6 g
Carbs
17 g
Fat
2 g
Fiber
5 g
Ingredients
Cucumber
0.5 cup, chopped (100g)
Chopped Onion
0.5 small cup (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
lemon juice
1 tbsp (15g)
Rajmah, red
0.5 cup (100g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.25 tsp (0.5g)
Red Bell Pepper
0.25 cup, chopped (50g)
Yellow Bell Pepper
0.25 cup, chopped (50g)
Red chilli Powder
0.5 tsp (2g)
Cumin Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Soak Rajma: Wash and soak rajma (red kidney beans) overnight in water.
Boil Rajma: Drain the soaked rajma and rinse. Boil it in fresh water with a pinch of salt for 20-25 minutes in a pressure cooker (or until tender). Drain the water and set aside.
Cooking Steps
Heat olive oil in a large pan over medium heat.
Add chopped onions. Sauté for 2-3 minutes until the onions become translucent.
Add the chopped bell peppers (red, yellow, green) to the pan.
Sauté for 3-4 minutes until the bell peppers are slightly tender but still crunchy.
Add the boiled rajma to the pan and mix gently with the sautéed vegetables.
Sprinkle cumin powder, red chili powder, salt, and black pepper. Toss everything well to coat the rajma and veggies evenly with the spices.
Turn off the heat and add chopped cucumber & drizzle lemon juice over the salad.
Garnish with freshly chopped coriander leaves.