Rajma Salad

About Rajma Salad

Ingredients

• Leftover kidney beans (rajma) 1 cup
• Sugar ¼ cup + 1½ tsps
• Walnuts, chopped ½ cup
• Saffola oil ⅓ cup
• Apple cider vinegar 3 tbsps
• Mustard paste 1½ tsps
• Garlic cloves, chopped 3
• Salt to taste
• Black peppercorns, freshly ground to taste
• Iceberg, torn into bite sized pieces 1 head
• Red apple, peeled, cored and chopped 1
• Cottage cheese (paneer), cut into small cubes 70 gms
• Spring onions, thinly sliced ½ cup

How to Make Rajma Salad (Stepwise Photos)

Method

1. Put ¼ cup sugar in a non-stick pan and heat on medium heat. Add walnuts and cook till sugar melts and caramelizes and coats the walnuts. Carefully transfer the nuts onto buttered paper and let the cool. One cooled break them into pieces.
2. To make the dressing, put oil, vinegar, remaining sugar, mustard paste, garlic, salt and pepper powder in a bowl and whisk till well blended.
3. Take lettuce, apple, kidney beans, cottage cheese and spring onions in a large mixing bowl. Pour the dressing over and toss well.
4. Transfer into a serving bowl, sprinkle caramelized walnuts and serve immediately.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps