Soaking Time: 8 hours

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients

1 cup white chana (chickpeas)

1 cup red chana (chickpeas)

1 cup rajma (kidney beans)

½ cup moong (green gram)

1 cup finely chopped tomatoes

1 cup finely chopped onions

½ cup green chutney

½ cup garlic chutney

1 cup tamarind-date chutney

1 cup besan sev (gram flour vermicelli)

2 teaspoon black salt

2 teaspoon ground black pepper

Salt

Method

Soak all the pulses for 8 hours. Pressure cook white chana, red chana and rajma for 5 whistles. Pressure cook moong for 1 whistle. Drain the water and let it cool.

Take a bowl. Add all the pulses. Add salt, black pepper, black salt and mix it well.

For serving take a plate. Put pulses mix in the plate. Sprinkle onions and tomatoes. Add a teaspoonful of green and red chutney and about 2 tablespoon of tamarind-date chutney. You can change the amount of chutney as per your taste.

Sprinkle besan sev and serve immediately.