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Sprouted Red Beans – Potato Salad / Chat

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5mins   MakeTime:10 mins   Cuisine:Indian

This Red Beans Potato Salad is made without using any OIL. Red Kidney Beans / Rajma have excellent health benefits. Some of them are⇒⇒ Lowers cholesterol, high dietary fibre, improves memory, boosts energy, Anti-oxidant properties, powerhouse of proteins, natural detox, prevents hypertension (info from internet).

During weekends, for dinner I prefer to make salads. Weekends lunch is always an elaborated brunch at my home, and so we feel full even until 7 PM. For such scenes I prefer to make salad, which are quite easy to make and healthy to eat. This salad recipe is just a makeover recipe from my own ideas. But, yes it tasted pretty well, why will it not be, after adding so many healthy and flavourful ingredients. 🙂 

Before starting to cook, don’t forget to see the Tips mentioned at the end.

I already have a post on how to soak, boil and get sprouts, link here : Sprouts

Appetiser recipes collection⇒  Starters / Snacks

Salad recipes collection⇒  Salads & Soups 

Weight Loss recipes collection here⇒ Weight Loss Food / Low Carb Recipes

Related Posts⇒ 

  1. Black-eyed Beans Salad / Alasanda Guggillu 
  2. SweetCorn-Pomegranate Salad / Kosambari
  3. Chana-Aloo Chat / Chickpeas-Potato Salad
  4. Black-eyed beans Nuggets / Alasanda Vada (Air-Fryer, Stove-top)

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Ingredients:

VEGETABLES

  • Boiled Potatoes – 2 (medium size)
  • Sprouted Red Kidney Beans / Rajma – 1 (dry/canned)
  • Green Peas – 1 cup (boiled) 
  • Coriander – 4 to 5 twigs
  • Mint  – 5 leaves
  • Tomato – 1 large
  • Spring Onions / Scallions – 4 
  • Ginger – 1 inch piece
  • Pumpkin / Sunflower Seeds  – 1 tablespoon (optional)

DRESSING:

  • Dry Chilli Flakes / Powder – ½ teaspoon
  • Lemon Juice – 2 tablespoons
  • Honey / Maple Syrup – 2 tablespoons
  • Salt – as per taste
  • Indian Chat Masala/ Curry Masala – ¼ teaspoon
  • Olive Oil – 2 tablespoons (optional)
  • Tomato Sauce/Ketchup –  3 tablespoons
  • Sev/ Crushed Crisps – 2 tablespoons (optional)

WRAPS

  • Roti / Tortilla Wraps / Tacos – 12

Special Ingredients:

  • Sev/ Crushed Crisps
  • Mint/ Pudina
  • Coriander
  • Lemon / Lime

Step wise pics Procedure for Red beans – Potato salad & Vegan Wraps:

PREP WORK:

  • For Dry Beans
  • Wash the Red Beans twice, take them into a wide bowl, add 3 times of fresh water. 
  • Leave the bowl on kitchen counter, up to 5-6 hrs.
  • If you wish to sprout, go through my post, about how to sprout the beans⇒  Sprouts
    Red Kidney Bean / Rajma Sprouts in a colander
  • TO COOK RED BEANS / RAJMA:

  • Stove-top Method: 
  • Strain the soaked beans, take them into a stove-top pressure cooker, add 1 teaspoon of salt & fresh water up to the level above the beans.
  • Pressure cook up to 5-6 whistles.
  • Instant-Pot Method:
  • Strain the soaked beans, take them into instant pot. 
  • Add fresh water, just above the level of the beans. Add 1 teaspoon of salt.
  • Switch the Instant Pot ON, set to Pressure Cook Mode under high pressure for 10 mins.
  • Release the pressure Naturally (NPR) or Quickly (QPR). Anything is fine. 
  • TO MAKE THE SALAD

  • Take the boiled potatoes and gently cut them into bite size cubes.
  • Wash the vegetables (mint, spring onions, tomato, coriander, ginger) and chop them finely.
  • Put aside, half of the chopped coriander leaves for garnishing.
  • Take rest of all the ingredients into a large mixing bowl.
    All Ingredients taken into a mixing bowl, for the dressing to be poured
  • Into a small bowl, add all the ‘Ingredients for dressing’ (except the crisps / sev).
  • Mix them thoroughly using a small spoon. 
    ‘Ingredients for dressing’ taken into a small bowl
  • Pour the dressing onto the ingredients in salad bowl.
  • Just give a gentle mix, that the spices and dressing are well coated to the red beans and potatoes.
  • Using 2 spoons in both the hands, very gently fold in everything.
  • Top it up with the Sev/ Crushed Crisps. (optional)
  • Garnish with Tomato Sauce / Ketchup & remaining chopped coriander leaves.
  • Serve this salad into bowls, Done!
  • TO MAKE VEGAN WRAPS

  • Using a tablespoon, gently put 3 heaped tablespoons of salad onto each of the tortilla.
  • Roll tightly and using a sharp knife cut diagonally at the centre.
  • Serve with the same dressing as a dipping sauce.Done!

Tips:

  • Instead of sprouts you can use just red kidney beans / rajma in this recipe.
  • Adjust the salt and spice as per your taste.
  • You can replace potatoes with any other vegetable or eliminate them.
  • I did not use Oil in this recipe, hence gave it as an optional ingredient.
  • This is quite a filling salad recipe, very much suitable as a starter for any party, platter.
  • This salad can be chilled in refrigerator and served, especially in summers.
  • It stays good up to 2 days when refrigerated.

Result:

  • The texture of this, red beans potato salad, is soft and chewy, while the taste is fabulous.
  • This salad is so filling that we didn’t feel like having anything else for our dinner.
  • The wraps were very handy for kids to hold and were quite soft to bite.
  • My kids loved them as much as we did.
    Sprouted Red Kidney Beans / Rajma – Potato Salad / Chat served

Vegan Wraps with Red Kidney Beans & Potato Salad

VegCookBook by Praveena
Prep Time 5 mins
Make Time 10 mins
Total Time 15 mins
Course Appetizer, Dinner, Main Course
Cuisine English
Servings 12 wraps

Ingredients
  

VEGETABLES

  • Boiled Potatoes – 2 (medium size)
  • Sprouted Red Kidney Beans / Rajma – 1 (dry/canned)
  • Green Peas – 1 cup (boiled) 
  • Coriander – 4 to 5 twigs
  • Mint  – 5 leaves
  • Tomato – 1 large
  • Spring Onions – 4 
  • Ginger – 1 inch piece
  • Pumpkin / Sunflower Seeds  – 1 tablespoon (optional)

DRESSING

  • Dry Chilli Flakes / Powder – ½ teaspoon
  • Lemon Juice – 2 tablespoons
  • Honey / Maple Syrup – 2 tablespoons
  • Salt – as per taste
  • Indian Chat Masala/ Curry Masala – ¼ teaspoon
  • Olive Oil – 2 tablespoons (optional)
  • Tomato Sauce/Ketchup –  3 tablespoons
  • Sev/ Crushed Crisps – 2 tablespoons (optional)

WRAPS

  • Roti / Tortilla Wraps / Tacos – 12

Instructions
 

PREP WORK

  • For Dry Beans Wash the Red Beans twice, take them into a wide bowl, add 3 times of fresh water. 
    Leave the bowl on kitchen counter, up to 5-6 hrs.
  • TO COOK SOAKED RED BEANS / RAJMA
    Stove-top Method: Strain the soaked beans, take them into a stove-top pressure cooker, add 1 teaspoon of salt & fresh water up to the level above the beans.Pressure cook up to 5-6 whistles.
  • Instant-Pot Method:Strain the soaked beans, take them into instant pot. Add 1 teaspoon of salt & fresh water, just above the level of the beans.
    Switch the Instant Pot ON, set to Pressure Cook Mode under high pressure for 10 mins.Release the pressure Naturally (NPR) or Quickly (QPR). Anything is fine.

TO MAKE SALAD

  • Take the boiled potatoes and gently cut them into bite size cubes.
  • Wash the vegetables (mint, spring onions, tomato, coriander, ginger) and chop them finely.
  • Put aside, half of the chopped coriander leaves for garnishing.
  • Take rest of all the ingredients into a large mixing bowl.
  • Now, Into a small bowl, add all the 'Ingredients for dressing' (except the crisps / sev).
  • Mix them thoroughly using a small spoon. 
  • Using 2 spoons in both the hands, very gently fold in everything.
  • Top it up with the Sev/ Crushed Crisps. (optional)Garnish with Tomato Sauce / Ketchup & remaining chopped coriander leaves.Done!!

TO MAKE VEGAN WRAPS

  • Using a tablespoon, gently put 3 heaped tablespoons of salad onto each of the tortilla
  • . Roll tightly and using a sharp knife cut diagonally at the centre.
  • Serve with the same dressing as a dipping sauce. Done!

Notes

Please see MAIN POST for step wise pics and TIPS.
Keyword homemade vegan wraps with oil-free salad

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