Rice relates to comfort food. Apart from khichdi I discovered this channa masala rice, quick to make, but ofcourse the soaking time is the only extra time.
- Black channa – soaked over night 1/2 cup
- Basmati rice – 1 cup
- Onions Finely chopped – 1 – w
- Green chillies chopped – 2
- Ginger chopped – 1 tsp
- Mustard seeds – 1 tsp
- Coriander powder – 3 tsp
- Turmeric powder – 1/2 tsp
- Oil as required
- Salt as required
In a pressure cooker put the black channa, salt and water. Add little extra water. Pressure cook for 20 minutes or till 3/4th cooked. Once cooled remove them and keep the water too.
Soak tamrind in some luke warm water and keep aside.
Heat the pressure cooker. Add oil, when the oil heats up add mustard seeds n let it splutter. Add ginger and chillies and onions in the same order and saute till it is translucent in colour. Add the spices and cook till the raw smell goes. Add the rice and saute for another 5 minutes.
Add the channa with the water it was cooked in, check the water level and if needed add some more. Squeeze the tamrind and get the pulp and pour it on the rice. Let it boil. Now cover the cooker and let it cook for two whistles.
Serve it hot with the garnish of coriander leaves.