Chilli Bean Salad

About Chilli Bean Salad

Ingredients

• Kidney beans (rajma), soaked overnight and pressure cooked with salt 1 cup
• Black eyed beans (chawli), soaked overnight and pressure cooked with salt 1 cup
• Corn kernels, boiled and mashed 1 cup
• Tomatoes, finely chopped 1 cup
• Fresh coriander leaves, finely chopped ½ cup
• Onions, finely chopped 1 cup
• Dressing
• Lemon juice 2 tbsps
• Red chilli powder 1 tsp
• Cumin powder 1 tsp
• Salt to taste
• Olive oil 2 tbsps

How to Make Chilli Bean Salad (Stepwise Photos)

Method

1. Take kidney beans, black eyed beans, corn, tomatoes, coriander leaves and onions in a bowl and mix well.
2. To make the dressing take lemon juice, red chilli powder, cumin powder, salt and oil in a small bowl and mix well.
3. Pour this dressing on the beans mixture and toss well.
4. Transfer into a salad bowl and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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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