Rajma Avocado Chaat – Instant Pot Kidney Beans Salad

Spread the love
Jump to Recipe

Spicy and tangy are what come to mind when I think of Rajma Avocado Chaat – Instant Pot Kidney Beans Salad a North Indian snack classic!

This hearty recipe is made with red kidney beans, and vegetables such as onions, avocadoes, and tomatoes. Additionally, it is filled with bold and delicious Indian spices. And finally topped with lemon juice, serrano peppers, and cilantro.

What ingredients do we need to make Rajma Avocado Chaat – Instant Pot Kidney Beans Salad?

Dried red kidney beans: Firstly, wash and soak the kidney beans overnight. There are different kinds of beans available. The small red kidney beans, the long kidney beans in light and dark variations. I use the dark red kidney beans. These are easily available in the Indian grocery store or on amazon. Most importantly, the key is to soak these overnight in water. You can also use the canned beans.

Additionally, you will need an avocado, tomato, 1/2 an onion, serrano pepper, chaat masala, lemon juice, salt, ground cumin, mango powder, red chili powder, fresh cilantro leaves, and black salt.

How do I make Rajma Avocado Chaat – Instant Pot Kidney Beans Salad?

Firstly, rinse and soak the dry dark red kidney beans overnight in 3 cups water. Secondly discard the water when you are about to cook.

Thirdly, when you are ready to cook, place the kidney beans in the inner pot.  Further add in 2 cups water to the inner pot.

 

Close the lid on the instant pot and select manual. Pressure cook the kidney beans for 35 to 40 minutes. 35 minutes for firm beans and 40 minutes for slightly soft beans. Quick release the pressure. Discard the water and set the beans aside.

Next, chop onions, serrano peppers and cilantro leaves finely. Additionally, core and dice the tomatoes into 1/4-inch dice. Also dice the avocado to 1/4-inch dice.

Now time to assemble the salad.

In a large bowl that will hold the salad, toss together the boiled red kidney beans. Further add in chopped onions, tomatoes, avocado, serrano peppers, and cilantro leaves. Furthermore, add in chaat masala powder, salt, ground cumin, ground mango powder, red chili powder, black salt and lemon juice.

Mix well and serve fresh.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other recipes:

Egg Masala Pav Bhaji

Paneer Pav Bhaji

Easy Mumbai Cheese Pav Bhaji

Chickpea Peanut Salad – Instant Pot Protein Avocado Salad

Cucumber Tomato Cilantro Salad

Boiled Peanut Salad – Instant Pot Protein Chaat

 

Rajma Avocado Chaat – Instant Pot Kidney Beans Salad

Shilpa
Spicy and tangy are what come to mind when I think of Rajma Avocado Chaat – Instant Pot Kidney Beans Salad a North Indian snack classic!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Appetizer, Salad, Side Dish, Snack
Cuisine Indian
Servings 3

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup dark red kidney beans (rajma) (dry and soaked overnight in 3 cups water)
  • 2 cups water (to pressure cook the kidney beans)
  • 1/2 onion, finely chopped (1/2 cup chopped)
  • 1 tomato (1 cup chopped)
  • 1 avocado (3/4 cup chopped)
  • 1 serrano pepper, finely chopped (hari mirch) (3/4 tsp chopped)
  • 2 tbsp  cilantro, fresh (dhaniya ke patte)
  • 1 tsp chaat masala  
  • 1 tsp salt
  • 1/2 tsp  ground cumin     (jeera powder)
  • 1/2 tsp mango powder     (amchur/amchoor powder)
  • 1/2 tsp red chili powder   (cayenne pepper)
  • 1/4 tsp  black salt   (kaala namak)
  • 2 tsp lemon juice

Instructions
 

  • Rinse and soak the dry dark red kidney beans overnight in 3 cups of water. Discard the water when you are about to cook.
  • When you are ready to cook, place the kidney beans in the inner pot. Further add in 2 cups water to the inner pot.
  • Close the lid on the instant pot and select manual. Pressure cook the kidney beans for 35 to 40 minutes. 35 minutes for firm beans and 40 minutes for slightly soft beans. Quick release the pressure. Discard the water and set the beans aside.
  • Chop onions, serrano peppers and cilantro leaves finely. Additionally, core and dice the tomatoes into 1/4-inch dice. Also dice the avocado to 1/4-inch dice.
  • In a large bowl that will hold the salad, toss together the boiled red kidney beans. Further add in chopped onions, tomatoes, avocado, serrano peppers, and cilantro leaves. Furthermore, add in chaat masala powder, salt, ground cumin, ground mango powder, red chili powder, black salt and lemon juice.

Notes

  • On a scale of 1 to 5 in terms of spice levels I would place this dish at 3, with 1 being low and 5 being high. So you can reduce, eliminate or increase the serrano peppers and reduce the red chili powder as per your spice tolerance.
  • You can also use canned red kidney beans, although I have not used them. Make sure to discard all the water from the can. If you do decide to use canned red beans beans then a rule of thumb is approximately 1 cup dried beans equals to 3 cups cooked canned beans. So you can use 3 cups of canned beans for this recipe. If you use canned beans then you don’t need to pressure cook it initially as the recipe demands. 
  • You can pressure cook for 35 minutes or 40 minutes as per your preference. 35 minutes results in slightly firm beans and 40 minutes in slightly soft. Also, kidney beans are of different qualities and varieties. If they are slightly old they take longer to cook.
Keyword Indian Chaat Instant Pot, Instant Pot Avocado Beans Salad, Instant Pot Avocado Rajma Chaat, Instant Pot Rajma Chaat, Instant Pot Rajma Salad, Pressure Cooker Rajma Chaat, Rajma Chaat, Rajma Salad, Red Kidney Beans Salad
0 0 vote
Article Rating
Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments