1 cup green gram
1 cup daal orange split lentils
1 can chickpeas or 1 cup boiled chickpeas
1 tsp ginger powder
1 tsp cumin powder
1 tsp cinnamon powder
Oil for sauteing
A pinch of saffron
Cornstarch for thickening
In a pot, add the oil and Sautee the onions.
Then add the spices and mix well.
Then add the tomatoes and continue to cook for a few minutes.
Then add the lentils, green gram and chickpeas.
Season with salt and add water to cover the mixture.
Let the mixture cook and keep adding water if needed until every is soft and well cooked.
Next add the saffron and chopped coriander, stir and let it cook.
In a bowl add some corn starch and mix with water to make paste, then add it to the soup and mix well.
Let the soup cook for a few more minutes then remove from stove.
You can make the soup runny or thick depending on your taste.