Ingredients:
- 25 gms Kidney beans (raw weight)
- 25 gms Black channa (raw weight)
- 25 gms White channa (raw weight)
- 1 tsp Roasted ajwain
- Salt to taste
- 1 tsp Red chilli powder
- 1 tsp Chaat masala
- 1 medium Chopped onion
- 1 medium Chopped tomato
- 1 Chopped green chilli
- 1 medium Diced cucumber
- Juice of 1 lemon
- Finely chopped coriander leaves for garnish

Instructions;

1 Soak the kidney beans, black channa, and white channa separately in water overnight. The next day, drain and rinse the soaked beans. Cook the beans in a pressure cooker with enough water until they are tender. This usually takes about 15-20 minutes. Drain any excess water and let them cool.

2 In a large mixing bowl, combine the cooked kidney beans, black channa, and white channa. Add the chopped onion, tomato, green chilli, and cucumber to the bowl. Sprinkle the roasted ajwain, salt, red chilli powder, and chaat masala over the mixture. Squeeze the lemon juice over the salad and mix well. Garnish with finely chopped coriander leaves.

3 Serve the mixed bean salad chilled or at room temperature as a healthy and refreshing dish. Enjoy!