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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Rajma Carrot Beetroot Tomato Onion Corn Salad

Rajma Carrot Beetroot Tomato Onion Corn Salad

Rajma ( kidney beans ) - 100 gm
Sweet corn - 1/2 cup ( 100 gm )
Tomato - 1 no
Onion - 1 no
Carrot - 1 no
Beetroot - 1/2 no
Green chilly - 3 nos
Fresh lime juice - 2 tbsp
Water - 4 cup ( 400 ml )
Pepper powder - 1 pinch
Coriander leaves - 1/2 tsp ( chopped )
Chaat masala powder - 1/4 tsp
Lettuce - 2 leaves
Salt to taste

Heat a pan and add corn, salt and 1 cup of water. Cook it for 5 minutes. Switch off the stove and drain the corn.

Soak rajma in water for at least 8 hours. Pressure cook rajma using 3 cups of water and a teaspoon of salt for up to 4 whistles or until it is completely cooked.

Grate the carrot and beetroot.

Chop the tomato, onion and green chilly.

Add the chopped tomato, onion, carrot, beetroot, green chilly, rajma, coriander leaves and corn into a large salad mixing bowl. Add lime juice, chaat masala powder, pepper powder, lettuce and salt into it and mix well.

Tasty Rajma Carrot Beetroot Tomato Onion Corn Salad is ready.

dinetable.com

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