The Best High-Protein Rajma Salad for Summer

Preparation Steps

1. Soak the rajma for 7-8 hours.

2. Boil the rajma in a pressure cooker until soft. Let it cool.

3. Whisk the yogurt with salt and black pepper until smooth. Set aside.

4. Heat mustard oil in a small pan.

5. Add mustard seeds and let them splutter.

6. Add a pinch of hing and stir for a few seconds.

7. Pour the tadka into the whisked yogurt and mix well.

8. In a large bowl, combine the boiled rajma, chopped cucumber, tomato, onion, boiled corn, roasted peanuts, and pomegranate.

9. Add the yogurt mixture to the bowl and mix gently until everything is coated.