1/2 cup rajma (red kidney beans), soaked overnight
1/2 cup black chana, soaked overnight
1 avocado, sliced
1 cucumber, sliced
1 tbsp. coriander leaves, chopped
to taste salt
2 tbsp. olive oil
2 tsp. lemon juice
1/2 tsp. pepper powder
1 tsp. mustard sauce
Method :
Pressure cook the rajma with enough water for 10-12 minutes on low flame after the first whistle.
Drain and keep aside. Similarly, pressure cook the chana too in enough water for 6 whistles. Drain and keep aside.
For the dressing, mix together the olive oil, lemon juice, mustard paste, salt and pepper powder.
To serve, combine together the boiled rajma, chana, avocado, cucumber and coriander leaves. Pour the dressing over it and toss well. Serve as it is or with some garlic bread / soup.
