1. Double beans: Soak the dry beans overnight, pressure cook with salt and lightly fry with salt and chilli, pepper powders. Set aside.
2. Hang up yogurt in a cheesecloth and allow whey to drain for a few hours. Squeeze out whey before removing.
3. Grate carrots, white and purple cabbage. Place in a bowl. To this add the thick yogurt, salt and dates syrup. Mix well.
4. Serve with fresh green capsicum, chopped into fine slivers.
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