Wash the kabuli gram and soak overnight for at least 8 hours.
After then that strain the water. Add soda and shake well the gram.
Then leave these grams into strainer for 15 minutes.
Add water into the gram and heat them until they become soft.
Remove the foam with the help of spoon that is made over the gram after boiling or cooking.
When gram becomes soft add pulses mung and masur and let them cook with gram.
When they are cooked take them out from the stove.