Mixed bean salad with fennel (Rajma kabli chana salaad) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 373) by Yamuna Devi

  • kidney beans
  • chickpeas
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  • EYB Comments

    Can substitute sea salt for herb salt, and sunflower oil for ghee. Beans must soak in water overnight, and salad must be chilled 2 hours. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-baked whole wheat bread (Chapati); Chopped spinach with panir cheese (Palak panir sak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sea salt for herb salt, and sunflower oil for ghee. Beans must soak in water overnight, and salad must be chilled 2 hours. See recipe for a variation.

  • radishseed on April 24, 2012

    This tasted great when it was warm, but bland when I ate it chilled, as the recipe suggests. Next time I would try doubling the dressing ingredients (or at least the lemon juice) to make the flavor sharper.

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