As a Punjabi I can never have enough Rajma (Kidney beans); we are regularly eating them, and our favorite way to eat them is in a Gravy which has an Onion & Tomato base where we add the boiled beans and then add the regular spices for it to become this delicious curry that reminds us of home. It is a comfort meal that I often end up making (read atleast twice or thrice in a month) much to the husband’s discomfort.
He grew up in a Maharashtrian home and very rarely did his mother make them. So, I have to be mindful of not overdosing him with my overzealous attempts to make my childhood favorite. So last week when I boiled the beans to make the curry, I realized I had boiled a big batch. I can convince the husband to eat them for 2 – 3 days but any more than that and I will be pushing it. So, I stored some of the beans in the fridge to use them in some other way.
And this lovely ‘Rajma Salad’ came about. I served it with a bowl of Dal, vegetables and some Rotis and it was a delightful treat, mainly because it was just a different way of eating these Beans that are usually always cooked in a Tomato based curry.
Here is what I did :
2 cups Rajma boiled and drained (you can use Chickpeas instead)
½ Cucumber chopped
You can also use Tofu or Paneer or Feta or Boiled potatoes or Beetroots. Since I only had Cucumber in my fridge that is what I did.
For the dressing:
1 tbsp Extra virgin Olive oil
2 cloves of Garlic chopped
A handful of fresh Coriander finely chopped
Juice of ½ a Lemon
Salt to taste
Mix all the ingredients of the dressing in a bowl and pour over the Rajma and Cucumber. Serve chilled.