The real cooking takes in two days for Rajma (Kidney Bean) Salad. The day is prep day and the second day is cooking day as Kidney Beans need to be soaked in water for almost 24 hours before they should be cooked.

Day 1 :

Ingredients :
One Cup Rajma (Kidney Beans)
1 table spoon salt

Intructions :
Take medium bow and fill up 3/4 with clean water.
Pour the kidney beans in the bowl.
Put the salt in the bowl and just swirl the beans in the water for a while to let the salt mix with water.
Leave the beans soaked in salt water for next 24 hours.

Day 2 :
Ingredients :
Soaked beans from Day 1
Salt two table spoon
Chaat Masala one table spoon
Vinegar 1 table spoon
1 table spoon lemon juice
3 or 4 green chilly

Instructions :
Take half mediam size onion and chop into small peices
Take one medium size tomato and cut into small peices
Mix the chopped onion and tomoto well.
Drain socked kidney beans into anothe bowl and mix well with onion and tomato mix.
Take green chilly and cut into each green chilly into two half vertically put it in the bowl and chaat masala on top it.
Add lemon juice and vinegar on top it and again mix well.
Store the mix in the refigerator for an hour and enjoy cold Rajma Salad.