Rajma Salsa Dip with Khakhra

Rajma Salsa Dip with Khakhra

By Chef Shantanu Gupte

From Health Mange More

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

Crisp khakhras topped with tangy kidney bean salsa is irresistible

Ingredients

Red kidney beans (rajma), soaked overnight and boiled 1 cup
Khakhras as required
Olive oil 2 tbsps
Garlic, chopped 1 tsp
Medium onion, finely chopped 1
Medium red capsicum, chopped ½
Medium green capsicum, chopped ½
Tomatoes, chopped 1 cup
Tomato puree ½ cup
Green chillies, chopped 2 to 3
Salt to taste
Fresh coriander leaves, chopped ½ medium bunch
Lemon juice ¼ cup

Methods

Heat olive oil in a non-stick pan, add garlic and onion and saute till translucent.
Add red and green capsicums, tomatoes, tomato puree, kidney beans and green chillies and mix well. Saute for 2-3 minutes.
Add salt and mix well. Take the pan off the heat and set aside to cool.
Once it cools down to room temperature, add most of the coriander leaves and lemon juice and mix well.
Arrange khakhras on a serving platter, spread some kidney beans salsa over each of them, garnish with coriander leaves and serve immediately.

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