INGREDIENTS
1 tbsp oil
1/3 cup chopped onion
½ tsp cumin seeds
½ tsp chili powder
¼ tsp turmeric powder
¼ tsp Grama Masala
1 1/3 cups chick-peas, boiled n drained
1 1/3 cups kidney beans, boiled n drained
4 tbsp chopped tomatoes
1-2 green chilies, chopped
4 cloves garlic
1 tsp grated ginger root
2/3 cup chopped green bell pepper in small cubes
2 tsp lemon juice
2-3 tbsp chopped cilantro leaves
Not only do the ingredients blend well together, they also make a very colorful dish.
METHOD
- Heat the oil in a medium-sized heavy-bottomed saucepan, then stir in the onion and cumin seeds and fry them until the onions turn a light gold color.
- Add the chili powder, turneric, and Garam Masala and stir.
- Add 2 tablespoons of water and cook, stirring continuously for 1 minute or so.
- Gently stir in the chick-peas, kidney beans, tomato, green chilies, garli, and ginger.
- Mix well and stir in 1 cup of water. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes.
- Add the green pepper and cook for 2 to 3 minutes more.
- Stir in the lemon juice and half the cilantro leaves to garnish the dish.
- Dish is ready to serve.
