KidneyBeans - Corn Raita

Name: KidneyBeans - Corn Raita
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 cup kidney beans (rajma); 1/2 cup boiled sweet corn; 1/2 cup finely chopped cucumber; 3/4 cup curd; 1/4 cup finely chopped coriander leaves; 2 tbsp finely chopped fresh mint leaves (phudina); 1-2 green chillies finely chopped; 1 pinch rock salt; to taste Salt

Jasmin Motta _ #BeingMotta @cook_12567865

#goldenapron3
#week12 #puzzle ingredients curd, beans, raita. A colorful, iron-rich raita for young children.

Jasmin Motta _ #BeingMotta @cook_12567865

#goldenapron3
#week12 #puzzle ingredients curd, beans, raita. A colorful, iron-rich raita for young children.

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Ingredients

4 servings

1/4 cupkidney beans (rajma)
1/2 cupboiled sweet corn
1/2 cupfinely chopped cucumber
3/4 cupcurd
1/4 cupfinely chopped coriander leaves
2 tbspfinely chopped fresh mint leaves (phudina)
1-2green chillies finely chopped
1 pinchrock salt
to tasteSalt

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Steps

1

Wash and soak kidney beans in water with little salt overnight. Discard soaked water.
2

Pressure cook soaked kidney beans in 2 cups of water witha pinch of soda bi carb for 5-6 whistles. Cool and strain the water from cooked kidney beans. Boil sweetcorn. Keep ready all required ingredients for making raita.
3

In chopper chopped green chillies,mint leaves and coriander leaves finely.
4

Whisk curd (if needed add 2 tbsp water). Add salt,rock salt and chopped chilli, coriander leaves and mint leaves in it. Mix well.
5

Add boiled kidney beans, sweet corn and chopped cucumber.mix well.
6

Serve/ Relish Delicious Kidney Beans - Corn Raita as side dish in lunch.