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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A refreshing and nutritious salad packed with protein from rajma and topped with a flavorful yogurt dressing.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak the rajma for 7-8 hours.
Boil the rajma in a pressure cooker until soft. Let it cool.
Whisk the yogurt with salt and black pepper until smooth. Set aside.
Heat mustard oil in a small pan.
Add mustard seeds and let them splutter.
Add a pinch of hing and stir for a few seconds.
Pour the tadka into the whisked yogurt and mix well.
In a large bowl, combine the boiled rajma, chopped cucumber, tomato, onion, boiled corn, roasted peanuts, and pomegranate.
Add the yogurt mixture to the bowl and mix gently until everything is coated.
You can add other vegetables like bell peppers or carrots for extra crunch.
For a spicier version, add chopped green chilies to the salad.
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the yogurt mixture separate until serving to maintain freshness.
Is this salad suitable for meal prep?
Absolutely! This salad is great for meal prep as it holds well in the refrigerator for a couple of days.
Can I substitute the yogurt with a dairy-free option?
Yes, you can use a dairy-free yogurt alternative if you prefer a vegan option.
What can I serve this salad with?
This salad pairs well with grilled chicken or fish for a complete meal.
Is this salad gluten-free?
Yes, this salad is gluten-free as it contains no gluten-containing ingredients.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
