Enjoy Our Delicious Salad Recipes.😋

Chatpata Rajma Salad

Servings - 2 - 3

INGREDIENTS
Kidney beans - 250 grams
Water - 1400 milliliters, divided
Salt - 1 teaspoon
Garlic - 1 tablespoon
Onions - 80 grams
Tomato - 120 grams
Green chili - 1 tablespoon
Mint - 10 grams
Coriander - 10 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Chaat masala - 1 tablespoon
Lemon juice - 1 tablespoon

PREPARATION
1. In a bowl, add 250 grams kidney beans, 600 milliliters water and soak for 6 - 8 hours.
2. Take a pressure cooker, add soaked kidney beans, 800 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 6 - 7 whistles.
4. Remove it from heat and transfer this into a mixing bowl.
5. Add 1 tablespoon garlic, 80 grams onions, 120 grams tomato, 1 tablespoon green chili, 10 grams mint, 10 grams coriander, 1 teaspoon salt, 1 teaspoon red chili, 1 tablespoon chaat masala, 1 tablespoon lemon juice and mix it well.
6. Serve.

Two Bean Salad

Servings - 2

INGREDIENTS
Chickpeas - 140 grams
Kidney beans - 140 grams
Water - 1.75 litres, divided
Salt - 1 teaspoon
Olive oil - 35 milliliters
Lemon juice - 30 milliliters
Garlic - 2 teaspoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Cucumber - 100 grams
Onions - 90 grams
Tomato - 100 grams
Bell pepper - 75 grams
Pomegranate - 100 grams
Mint - 5 grams
Coriander - 2 tablespoons

PREPARATION
1. In a bowl, add 140 grams chickpeas, 140 grams kidney beans, 750 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked beans, 1 litre water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 whistles.
4. Open the lid and remove it from heat.
5. Drain the beans and keep aside.
6. In a bowl, add 35 milliliters olive oil, 30 milliliters lemon juice, 2 teaspoons garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
7. In a mixing bowl, add the boiled beans, 100 grams cucumber, 90 grams onions, 100 grams tomato, 75 grams bell pepper, 100 grams pomegranate, 5 grams mint, 2 tablespoons coriander, prepared dressing and mix it well.
8. Refrigerate for 30 minutes.
9. Serve.