April 14, 2014


Chickpeas - 1 cup
Kidney beans - 1 cup
Black eyed beans - 1 cup
Coriander leaves - 1 cup
Onions - 2-3 (finely chopped)
Pomegranate seeds - 1 cup
Tomatoes - 2-3 (finely chopped)
Lime juice - 3-4 tbsp
Salt to taste
Chaat masala - 2 tsp


  • Soak the beans separately overnight. Drain, wash and several changes of the water and boil each of the beans separately with salt.
  • Cool and drain. Place all the drained beans in a bowl. Add the remaining ingredients and toss.
  • Serve at room temperature with date and tamarind chutney and cucumber and mint raita.

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