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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Looking for a refreshing and filling summer meal? Try this High-Protein Rajma Salad — creamy, crunchy, and super satisfying. Perfect for lunch, an evening snack, or a post-workout bowl. This gut-friendly and cooling salad is packed with protein and vibrant flavors, making it a great addition to your healthy eating routine.
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Soak rajma for 7–8 hours and pressure cook for 5–6 whistles until soft. Let it cool completely.
Whisk yogurt with salt and black pepper until smooth.
Heat mustard oil in a pan. Add mustard seeds and let them splutter. Add a pinch of hing and switch off the flame.
Pour the tadka into the yogurt mixture and mix well.
In a large bowl, combine rajma, corn, cucumber, tomato, onion, peanuts, and pomegranate.
Add the yogurt mixture to the bowl and mix gently.
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Ensure the rajma is cooked until soft for the best texture.
You can chill the salad for 15–20 minutes before serving for a refreshing experience.
Adjust the salt and spices in the yogurt mixture according to your taste.
Can I use canned rajma instead of soaking and cooking?
Yes, you can use canned rajma to save time. Just rinse and drain it before use.
Can I replace peanuts with another ingredient?
Yes, you can replace peanuts with roasted almonds or skip them for a nut-free version.
How long can I store this salad?
This salad is best consumed fresh, but you can store it in the refrigerator for up to 1 day.
Can I make this salad vegan?
Yes, you can replace yogurt with a plant-based yogurt alternative to make it vegan.
What can I serve this salad with?
This salad can be enjoyed on its own or paired with whole-grain bread or crackers for a complete meal.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
