What do you do when you have some channa but not enough to make sufficient chole masala? I decided to make channa pulao. Usually, I'd make this from the leftover chole masala. This is a simple crockpot meal with most of the ingredients found around the kitchen.
Time taken :
Preparation : 10 minutes + time for soaking
Cooking time : 30 minutes(for chickpeas) + 15 minutes
Difficulty : Easy
Ingredients (Serves 2) :
Time taken :
Preparation : 10 minutes + time for soaking
Cooking time : 30 minutes(for chickpeas) + 15 minutes
Difficulty : Easy
Ingredients (Serves 2) :
- 1/2 cup chickpeas soaked overnight
- 1 cup rice washed
- 1 large onion sliced finely
- 2 medium tomatoes finely chopped
- 1 tbsp ginger garlic paste
- 1 tbsp oil
- 1inch cinnamon stick
- 4 cloves
- 1 bay leaf
- 2 tbsp chole masala
- 1/2 tsp red chilli powder
- 1 tsp lime juice
- Salt to taste
- Water - 2 cups for the rice + 4 cups to boil the chickpeas
- Chopped coriander
How I made it :
- In a pressure cooker, boil chickpeas with 4 cups of water with salt. Give one whistle on high and about 5-6 whistles on low or about 20 minutes on low. This ensures that they are well cooked and soft. Drain any remaining water.
- In another the pressure cooker, heat oil.
- Add the cinnamon stick, cloves and bay leaf.
- Once the cloves start bursting, add the onions.
- Fry the onions till dark golden brown. This is what gives the colour as well as imparts some taste.
- Add the ginger garlic paste and fry till raw smell goes away, about 2 minutes.
- Add the tomatoes and fry till soft.
- Add the red chilly powder, chole masala, salt. Fry for a minute.
- Now, add the rice and fry for a minute.
- Add the water and the boiled chickpeas.
- Adjust salt. Add lime juice.
- Let it come to a boil.
- Cover the cooker and when the steam starts to build, lower the flame and cook on low flame for 8 to 10 minutes.
- Garnish with chopped coriander and serve hot.
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