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.
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
