Red Layer

• 100g aduki beans washed and soaked overnight
• 200ml stock
• 1 tbsp coconut oil
• 1 red onion sliced
• 1 clove garlic crushed
• 1 tomatoes peeled and chopped
• ½ tsp paprika
• Pinch chilli powder
• 1 tbsp tomato puree
• Salt and pepper to taste

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Gold Layer

• 100g split yellow mung beans
• 300ml stock
• 1 onion sliced
• 2 cloves garlic
• 1 cm of ginger peeled
• 1 cm of fresh turmeric (optional)
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• Pinch asafoetida
• ½ tsp ground coriander
• ½ tsp turmeric powder
• ½ tsp jaggery (optional)
• Salt and pepper to taste

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Green Layer

• 100g whole moong beans washed and soaked overnight
• 200ml stock
• 1 onion
• ½ tsp turmeric
• 200g spinach sliced
• 2 cloves garlic crushed
• Salt and pepper to taste

Red Layer

1. Add stock and beans to a pan, bring to boil, simmer for 35 mins.
2. Sauté onion and garlic in oil, add tomatoes, chilli, paprika, cook until pulp forms, mix with beans and tomato puree, reheat until thickens.

Gold Layer

1. Grind garlic and ginger into a paste.
2. Heat oil, crackle mustard seeds, add onion, spices, garlic/ginger paste, fry, add stock, simmer until beans are soft, add jaggery, season, reheat until thickens.

Green Layer

1. Simmer moong beans in stock for 30 mins.
2. Fry onion, garlic, add turmeric, spinach, cook, mix with beans, simmer until thickens.