Ingredients
• 100 g red kidney beans
• 100 g black eyed beans
• 100 g white chick peas (cholle/channa)
• 100 g white soya beans or broad beans
For Tadka (Tempering):
• 200 g onion
• 200 g tomatoes
• 4-5 green chillies (optional)
• 2 tsps ginger-garlic paste.
• 2 tbsps tomato puree
• 4 tbsps oil or ghee
• Salt and chilli powder to taste
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• Green coriander for garnishing
Preparation
• Rinse, wash and soak red kidney beans, white chick peas, and soya beans separately in different bowls for seven to eight hours or overnight.
• Rinse the black eyed beans three to four times in water. Pressure cook them together with the soaked soya beans and white chick peas and little salt, and cook for about five to eight minutes after the whistle.
• Now boil the red kidney beans with some salt for five to eight minutes in the pressure cooker after the whistle.
• Finely chop the onions, tomatoes and green chillies.
For Tadka (Tempering):
• Heat oil in a fry pan and add cumin seeds and let them change colour, then add onions, ginger-garlic paste, and green chillies, and sauté till light brown.
• Now add chopped tomatoes, salt, red pepper, green chillies and coriander powder, when tomatoes are done, add tomato puree with half a cup of water. Mix well and let it boil.
• Combine all the beans in one sauce pan, add this mixture of tadka in beans, mix well and let it boil for five more minutes. Now add garam masala and garnish with green coriander.
• Serve hot with roti, naan, dinner bun or rice.