Kidney beans and most of the other pulses are rich in protein and thus it gives value added nutrition to your dish. Also white kidney beans has little sweet taste which will give a awesome taste. Researchers have found that beetroot has the property that aids in forming new cells in our body and is also good for heart. Eating vegetables in the form of salad is very good for health as the nutritional values are directly added to our diet when we consume it in raw stage.
Ingredients Required for preparing Beetroot, Kidney Beans Salad
White Kidney Beans (Soaked overnight)- 1 Cup
Mango (Un-riped)- 1 Big
Coconut (Grated) - 1/2 Cup
Curry Leaves - 2 to 3 Stems
Urad Dal - 1/2 Cup
Pepper Powder - 1 Tea spoon
Mustard Seeds - 1/2 Tea spoon
Coriander Leaves - 2 or 3 Branches
Salt - To taste
Oil - 3 Tea spoons
Beetroot and Kidney Beans Salad Preparation Procedure
First take a vessel and add some water to it. In this vessel of water add the soaked white kidney beans and little salt. Now let it to boil for some time. The white kidney beans has to be cooked to the stage that you will do for usual sundal.
While the white kidney beans is boiling, you can take the unriped mango and beetroot and peal off its skin. We are adding this unripe mango to add the taste of tartness to our Beetroot and Kidney Beans Salad. If you wish you can use lemon juice instead of making use of this mango. After removing the skin from both mango and beetroot, you have to grate both separately. You have to grate them same as like you do for carrot. Beetroot is rich in carbohydrate and so it is good for health.
We are going to use these vegetables as such without cooking. As we use raw vegetables we are getting the fiber content that is available in it. We can also cook it complete, mash it and make dishes with it. But if we use like that, the fiber nutrition from these ingredients will not be present in it. So for our good health, it is better to use it raw.
In mean while the white kidney beans is now cooked and ready to add with our dish. Do not over cook it. The pulse has to be in a stage to which you will boil for sundal. Drain the pulse from water at this stage. After draining this white kidney beans add it to the bowl in which you have already added the beetroot and mango. Kidney beans and most of the other pulses are rich in protein and thus it gives value added nutrition to your dish.
Now add some grated coconut to the bowl in which you are mixing the salad ingredients. All the other salad ingredients are separate. While adding coconut, all these ingredients blend together and it will be easy to eat.
Then you have to garnish this. For that take a pan and add little oil to it. After the oil heats put the mustard seeds and let it to pop up. After it pops add the urad dal and let it to fry. Once it fried put some curry leaves and saute it once. Then add this along with the pepper powder for spiciness to the bowl of ingredients, and mix it well. Finally transfer this Beetroot and Kidney Beans Salad to a serving bowl and chop some fresh coriander leaves and sprinkle them above.
Now the Beetroot and Kidney Beans Salad is ready to serve.
Ingredients Required for preparing Beetroot, Kidney Beans Salad
White Kidney Beans (Soaked overnight)- 1 Cup
Mango (Un-riped)- 1 Big
Coconut (Grated) - 1/2 Cup
Curry Leaves - 2 to 3 Stems
Urad Dal - 1/2 Cup
Pepper Powder - 1 Tea spoon
Mustard Seeds - 1/2 Tea spoon
Coriander Leaves - 2 or 3 Branches
Salt - To taste
Oil - 3 Tea spoons
Beetroot and Kidney Beans Salad Preparation Procedure
First take a vessel and add some water to it. In this vessel of water add the soaked white kidney beans and little salt. Now let it to boil for some time. The white kidney beans has to be cooked to the stage that you will do for usual sundal.
While the white kidney beans is boiling, you can take the unriped mango and beetroot and peal off its skin. We are adding this unripe mango to add the taste of tartness to our Beetroot and Kidney Beans Salad. If you wish you can use lemon juice instead of making use of this mango. After removing the skin from both mango and beetroot, you have to grate both separately. You have to grate them same as like you do for carrot. Beetroot is rich in carbohydrate and so it is good for health.
We are going to use these vegetables as such without cooking. As we use raw vegetables we are getting the fiber content that is available in it. We can also cook it complete, mash it and make dishes with it. But if we use like that, the fiber nutrition from these ingredients will not be present in it. So for our good health, it is better to use it raw.
In mean while the white kidney beans is now cooked and ready to add with our dish. Do not over cook it. The pulse has to be in a stage to which you will boil for sundal. Drain the pulse from water at this stage. After draining this white kidney beans add it to the bowl in which you have already added the beetroot and mango. Kidney beans and most of the other pulses are rich in protein and thus it gives value added nutrition to your dish.
Now add some grated coconut to the bowl in which you are mixing the salad ingredients. All the other salad ingredients are separate. While adding coconut, all these ingredients blend together and it will be easy to eat.
Then you have to garnish this. For that take a pan and add little oil to it. After the oil heats put the mustard seeds and let it to pop up. After it pops add the urad dal and let it to fry. Once it fried put some curry leaves and saute it once. Then add this along with the pepper powder for spiciness to the bowl of ingredients, and mix it well. Finally transfer this Beetroot and Kidney Beans Salad to a serving bowl and chop some fresh coriander leaves and sprinkle them above.
Now the Beetroot and Kidney Beans Salad is ready to serve.
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