PREPARATION

1. In a bowl, add 250 grams kidney beans, 600 milliliters water and soak for 6 - 8 hours.
2. Take a pressure cooker, add soaked kidney beans, 800 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 6 - 7 whistles.
4. Remove it from heat and transfer this into a mixing bowl.
5. Add 1 tablespoon garlic, 80 grams onions, 120 grams tomato, 1 tablespoon green chili, 10 grams mint, 10 grams coriander, 1 teaspoon salt, 1 teaspoon red chili, 1 tablespoon chaat masala, 1 tablespoon lemon juice and mix it well.
6. Serve.

Two Bean Salad

Servings - 2

INGREDIENTS
Chickpeas - 140 grams
Kidney beans - 140 grams
Water - 1.75 litres, divided
Salt - 1 teaspoon
Olive oil - 35 milliliters
Lemon juice - 30 milliliters
Garlic - 2 teaspoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Cucumber - 100 grams
Onions - 90 grams
Tomato - 100 grams
Bell pepper - 75 grams
Pomegranate - 100 grams
Mint - 5 grams
Coriander - 2 tablespoons