1 cup cooked chick peas or from the cane
1 cup cooked kidney beans or from the cane
½ cup tomato chopped
½ cup chopped onion
¼ teaspoon chili powder (according to taste)
3 teaspoons coriander powder
¼ teaspoon turmeric powder
¼ teaspoon garam masala
1 teaspoon mango powder (amchur) or 1 tablespoon lemon juice
1 teaspoon salt (according to taste)
1 cup water
For seasoning (tarka)
1 bay leaf
2 tablespoons oil
½ teaspoon cumin seeds
1 tablespoon chopped ginger (optional )
2 tablespoons chopped coriander leaves
Blend all the ingredients for sauce into a paste. In a 2 quart pan, heat oil, add seasoning and fry for few seconds. Add all the paste and cook for 4 minutes on medium low heat.
Add kidney beans and chick pea and water. Cook for 10 minutes. If you want more liquid add ½ cup of water. Garnish with coriander leaves. Serve warm with bread or rice.
Not: If you do not want to make sauce, cook onion first for 3 minutes, then add tomatoes and all the spices, cook for 3 minutes. Then add water and chick pea and kidney beans and cook for 8 minutes.
PREPARATION TIME 10 min COOKING TIME 15 min SERVES 4