Rajma Salad

Rajma Salad

Prep: 20 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Fusion

If there is a little boiled rajma leftover, turn it into this salad – its wholesome and tasty too


  • 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


  • 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.
  • To make the dressing, put oil, vinegar, remaining sugar, mustard paste, garlic, salt and pepper powder in a bowl and whisk till well blended.
  • Take lettuce, apple, kidney beans, cottage cheese and spring onions in a large mixing bowl. Pour the dressing over and toss well.
  • Transfer into a serving bowl, sprinkle caramelized walnuts and serve immediately.