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Soak the chana overnight in water, wash well the next day, add a 1/2 tsp of salt and 1 cup of water and pressure cook for 8 minutes. Drain off all water and keep aside.
Wash rice and remove all the water from it.
Heat 2 tbsp of oil in a pan, add cinnamon, cloves and cardamoms. When they splutter, add rice and fry well for a couple of minutes.
Pour 4 cups of water, 1 1/4 tsp of salt and few drops of yellow coloring. Cover with a lid and cook until the rice is done.
Grind 1 onion, coconut, chili powder, garam masala, coriander and mint leaves, garlic, green chilies into a fine paste.
Heat the remaining oil, fry the other onion until it turns brown. Add the ground paste and fry until the oil separates.
Put in salt, tomatoes and fry for 2 more minutes. Then add cooked rice, chana and mix well.
Serve with any curry.
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