Ingredients:
• 1 cup each – onions, celery, carrots, red and green bell peppers, tomatoes, mushrooms, kidney beans, chick peas, salt to taste
• 2 tbsp – cumin powder
• Lemon juice to taste
• Red hot chilli flakes
• 4 – tbsp chopped coriander leaves.
Method:
- Soak overnight the kidney beans and chick peas. Then cook them till tender.
- Heat some oil in a saucepan, add diced onions and stir for a minute.
- Add celery, bell peppers, carrots and stir occasionally for about 5-6 minutes.
- Add some salt and chilli powder.
- Now add tomatoes to these vegetables and stir for 2 minutes.
- Add both the beans and add 3 cups of water. Let it come to a boil.
- Add mushrooms and let it cook.
- Add cumin powder, lemon juice and salt to taste.
- Keep in low flame for 20 minutes.
- Add coriander. Serve.
Recipe courtesy of Ramesh