Soak chickpeas and
kidney beans in a large bowl of water overnight. Drain and put into a pressure cooker. Add 1 cup water and cover the cooker with its lid. Cook under pressure till 6-7 whistles are given out.
Heat oil in a non-stick
pan, add cumin seeds, ginger, fenugreek seeds and onion and saute till onion is light golden.
Add salt, red chilli
powder and green chilli and mix. Add tomato, chickpeas and kidney beans and mix.
Add black pepper
powder and coriander powder and mix well. Add potato and ½ cup water and mix well.
Create a well in the
centre of the mixture and put cinnamon, cloves, black peppercorns and bay leaf in it. Pour hot oil over the whole spices and cover the pan immediately.
Remove lid and add
dried mango powder and mix well.
Transfer into a serving
bowl, garnish with green chillies and serve hot.