Ingredients:
Red beans 1 cup
Kabuli chick peas 1 cup
Red lentil ½ cup
Tamarind Pulp 1 cup
Tomato Sauce 1 cup
Tomato Puree ½ can
Green Chilies (chopped) 8-10
Soda Bicarbonate 1 tsp
Dried Ginger 2 tbsp
Cumin seed (roasted and crushed) 1 tbsp
Onion (chopped) 2
Salt to taste
Lemon 2
Mint leaves (chopped) 1 bunch
Oil 2 tbsp
Crushed red chili 1 tbsp
Method:
Boil red beans and chick peas separately. On the other hand, keep red lentil to boil and when it’s boiled add 1 tsp soda. Now take 2 tbsp oil in wok, add in boiled red beans and fry it. Add in 1 cup tomato sauce, 1 tbsp crushed red chili and salt. After 5 minutes, add chick peas, ½ can tomato puree, 1 tbsp roasted and crushed cumin seeds and 1 cup tamarind pulp. Cook it on a low flame. Add in 8-10 chopped green chilies and simmer. In end add 2 chopped onions, 1 bunch of chopped mint leaves, 2 lemon juice and few green chilies. Serve.