Instant Pot or Electric Pressure Cooker (for IP method)
Stove top pressure cooker / sauce pan (for Stove Top method)
2countBoiled Potatoes (medium size)
1cupSprouted Red Kidney Beans / Rajma (dry/canned)
1cupGreen Peas (boiled / frozen)
4 to 5twigsFresh Coriander
1countTomato (large size)
1tablespoonPumpkin / Sunflower Seeds (optional)
½teaspoonDry Chilli Flakes / Powder
2tablespoonsHoney / Maple Syrup
¼teaspoonSalt (as per taste)
¼teaspoonIndian Chat Masala/ Curry Masala
2tablespoonsOlive Oil (optional)
2tablespoonsSev/ Crushed Crisps (optional)
12countRoti / Tortilla Wraps / Tacos
For Dry BeansWash 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. Close the lid, turn the valve to SEALING, and set the mode to BEAN / CHILI (or) to PRESSURE COOK for 5 mins. Release the pressure naturally (NPR) or quickly (QPR)
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. 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. 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!