Rajma Warm Salad (Mexican Inspired)
This Rajma Warm Salad (Mexican Inspired) is a hearty and nutritious salad that combines the earthy flavors of rajma (kidney beans) with zesty Mexican-inspired flavors. Packed with protein, fiber, and colorful veggies, this salad is perfect as a light meal or a side dish. It’s a great fusion of Indian and Mexican cuisines, offering a spicy and tangy twist.
Nutrition Facts
Per serving
Energy
117 kcal
Protein
6 g
Carbs
19 g
Fat
2 g
Fiber
6 g
Ingredients
Clove Garlic, Minced
1 tsp (5g)
Chopped Onion
1 small cup (100g)
Green Bell pepper
0.25 cup, chopped (50g)
Fresh cilantro (chopped)
1 tbsp (10g)
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)
Paprika powder
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
Chopped Tomato
0.5 small cup (50g)
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 oil in a skillet over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add the boiled rajma, chopped bell peppers, onions, and tomatoes. Toss for 2-3 minutes to warm the ingredients.
Sprinkle paprika, cumin powder, salt, and black pepper. Mix well and cook for another minute.
Turn off the heat and add lemon juice and chopped coriander leaves. Toss everything together.
Transfer the warm salad to a serving bowl. Serve immediately.