History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
- Chickpeas (kabuli chana) soaked and boiled 1 cup
- Kidney beans soaked and boiled 1 cup
- Olive oil 2 tablespoons
- Cinnamon 1 inch stick
- Fresh tomato puree ½ cup
- White sesame seeds 1 teaspoon
- Garam masala powder 1 teaspoon
- Red chilli powder 1 teaspoon
- Salt to taste
- Fresh coriander leaves chopped 1 tablespoon
- Fresh parsley chopped 1 tablespoon
- Fresh mint leaves 1 tablespoon chopped + for garnishing
- Lemon juice 1 teaspoon
- Fresh mint leaves for garnishing
