Rajma masala giving you the same old same old vibe? Try something different with rajma (kidney beans) this time – something that is quicker to put together, that works wonderfully as a teatime snack or lunchtime salad. Try rajma chaat.
For those not in the know, “chaat” is a spicy savory snack – popularly street food with usually sanitized home versions. Street chaat contains a blast of spices: at home, convenience-seekers (read: me!) settle for pre-packaged chaat masala containing a ready spice blend.
- Rajma (kidney beans*) – 3/4 cup
- Onions – 1
- Tomatoes – 1
- Lime – 1/2
- Green chilies – 1 (more if you like it spicier)
- Chaat masala – 1/2 teaspoon
- Salt – to taste
- Fresh coriander leaves – for garnishing
*I used brown kidney beans this time – the recipe works well with any other variety of kidney beans.
How To Make Rajma Chaat:
Soak kidney beans in 4 cups of water for at least six hours (longer if you are using larger-sized beans). Use a wide dish with the kidney beans evenly spread out while soaking.
After the rajma has soaked, drain away the water. Pressure-cook in 3 fresh cups of water with half a teaspoon of salt. Cook till the beans are soft but retain their shape. [In an Indian-style pressure cooker, I would cook small kidney beans on high heat till one whistle, then on low heat for another 15 minutes. Adjust the time of cooking according to the variety of kidney bean used and the make of the cooking vessel.]
Let the pressure release naturally. Unlock the pressure cooker, sieve out the water in which the kidney beans have been cooked. [Don’t discard this water – use it for kneading chapatis or in vegetable curries.]
Refrigerate the boiled kidney beans for at least an hour.
Finely chop onions, tomatoes and green chilies.
Mix chopped onions, tomatoes, green chilies, along with freshly squeezed lime juice, chaat masala and salt to the boiled kidney beans.
Garnish with fresh coriander leaves. Rajma chaat is ready.