Zingy Kidney-Bean Salad with Chaat Masala and Fresh Herbs

Name: Zingy Kidney-Bean Salad with Chaat Masala and Fresh Herbs (Chatpata Rajma Salad)
Cuisine: Indian
Ingredients: 2 cups rajma (red kidney beans), soaked overnight; 2 cups rajma (red kidney beans), soaked overnight; Kosher salt; 1 onion, finely chopped; 1 tomato, finely chopped; 2 green chiles, finely chopped; 1 teaspoon chaat masala powder; 1 lemon, juiced; 1 lemon, juiced; ¼ cup mint leaves (pudina), finely chopped; ¼ cup mint leaves (pudina), finely chopped

Chatpata Rajma Salad

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A protein-packed salad, Chatpata Rajma Salad combines boiled kidney beans, crunchy veggies, chaat masala, and lemon juice, creating a tangy, spicy, and wholesome dish. This salad is perfect as a light meal or as a side with parathas. I love making this when I want something nutritious yet super flavorful!

Ingredients

2 cups rajma (red kidney beans), soaked overnight
Kosher salt
1 onion, finely chopped

Method

Add the kidney beans, salt, to taste, and 5 to 6 cups of water to a pressure cooker. Cook on medium heat for 40 minutes. If using an electric multi-cooker, cook for 30 minutes. Let the pressure release naturally. The rajma should be soft. Drain any excess water and let the rajma cool completely.

Into a mixing bowl, add the cooked rajma, onion, tomato, green chiles,