Ingredients
1/2 cup boiled, drained, moong(green gram)
1/2 cup boiled, drained, chickpeas white
1/2 cup boiled, drained, chickpeas brown
1 potato, boiled, drained, chopped
1 onion, chopped finely
1 tomato chopped finely
1 tbsp. coriander leaves finely chopped
1 sprig mint leaves
1 green chilli
1/2″ piece ginger
1 flake garlic
1 cup curds (tied and hung for 20 minutes)
1/2 tsp. cumin seeds crushed
1 tbsp. green all purpose chutney (refer recipe)
1 tbsp. tamarind chutney (refer recipe)
salt to taste
Method
Put all legumes in a large bowl.
Add all chopped vegetables, except coriander.
Crush mint, ginger, garlic, chilli in small mixie.
Add to legumes, add salt, sugar, toss well. Pile onto large flat plate, refrigerate till required.
Beat curds till smooth.
Add both chutneys, black salt, cumin, salt, mix well.
Before serving, pour curds over legumes in plate.
Garnish with chopped coriander.
Serve immediately.
