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.
