Ingredients: 1/2 cup Kashmiri Rajma – or regular rajma,1/2 cup Sweet corn – kernels,1/4 cup Mint Leaves (Pudina) – roughly torn,2 tablespoons Pickled Jalapenos – roughly chopped,Salt – to taste,1/2 teaspoon Black pepper powder,1 tablespoon Lemon juice,1 teaspoon Sugar,1 teaspoon Vinegar,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,2 cloves Garlic – crushed,1 tablespoon Extra Virgin Olive Oil
Time in minutes: 25 Servings: 5 Course: Side Dish Diet: High Protein Vegetarian
Instructions: To begin making the Rajma and Corn Salad Recipe, wash and soak the rajma overnight.Pressure cook the rajma with water for about 8-10 whistles. Allow the pressure to release naturally.In a pan, boil water on medium flame, add the corn and cook until the kernels swell up. Drain out the water and set aside.In a mixing bowl, combine the boiled rajma and corn, chopped mint leaves and jalapenos.For the dressing, in a small bowl,add salt, pepper, lemon juice, sugar, vinegar, jeera powder, red chili powder, crushed garlic & olive oil.Just before serving, toss in the dressing into the salad.Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner.