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Saturday, 30 August 2014

Rajma & Chana Salad with Avocado (Kidney Beans & Chick Peas)

          
          This wonderful salad is a quick fix for a lazy and late dinner. Loaded with proteins, iron and fibre, it is a healthy substitute to any fried snacks. It can pep up your life and give you a feeling of lightness, thus satiating your appetite. Have a bowlful of this delicious salad with the dressing which will add a punch to your dish.





  • 1/2 cup rajma (red kidney beans), soaked overnight
  • 1/2 cup black chana, soaked overnight
  • 1 avocado, sliced
  • 1 cucumber, sliced
  • 1 tbsp. coriander leaves, chopped
  • salt to taste
  • 2 tbsp. olive oil
  • 2 tsp. lemon juice
  • 1 tsp. mustard sauce
  • 1/2 tsp. pepper powder


          Pressure cook the rajma with enough water for 10-12  minutes on low flame after the first whistle.

          Drain and keep aside. Similarly, pressure cook the chana too in enough water for 6 whistles. Drain and keep aside.

          For the dressing, mix together the olive oil, lemon juice, mustard paste, salt and pepper powder.

          To serve, combine together the boiled rajma, chana, avocado, cucumber and coriander leaves. Pour the dressing over it and toss well. Serve as it is or with some garlic bread / soup.

 
     









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