1 cup Chickpeas (dried, velutha kadala)1 cup Pinto beans (dried)3 tbsp Parsley (finely chopped, Seema malli)3 tbsp Pimento (finely chopped, Sarvasugandhi)3/4 cup Lemon juice2 tbsp Cottage cheese/light cream cheese Soak chickpeas and pinto beans overnight in cold water. Drain the beans and place in a large saucepan.Add sufficient water and bring to boil.Reduce heat and simmer for about 1 1/4 hours until the beans are cooked.Drain the beans into a serving bowl and stir in chopped parsley, chopped pimento and freshly squeezed lemon juice.Serve the double bean salad with two tablespoons of cottage cheese.Garnish with lemon slices and parsley.Tips:- Cottage cheese is preferred to light cream cheese due to lower fat content. Continental