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.