1. Wash chickpeas in plenty of water and soak overnight in a bowl filled with water or for about 8 hours (overnight is what we do). 2. The next day, when you want to prepare this pulao, soak rice for 30 minutes in water after cleaning and washing it in plenty of water. 3. Cook rice in 2. 4. 5 cups of water, on low-medium flame, partially covered, until all the water has been absorbed by the rice. 5. Spread the cooked rice out in a broad plate. 6. Allow it to cool. 7. Now, pressure cook the chickpeas till it becomes soft. 8. In a wok, heat oil on medium flame. 9. When hot, add the mustard seeds and curry leaves to the oil and allow the seeds to splutter. 10. Once they stop spluttering, add the sliced onions. 11. Fry till the onions turn brown. 12. Add the chopped tomato and stir-fry for a minute or two. 13. In the meantime, grind the coconut, red chillies, turmeric powder and cumin seeds with water (as required) to make a smooth and fine paste. 14. Add this paste to the wok. 15. Stir well and allow to cook for 4 minutes till the oil starts to come out at the sides of the wok. 16. Now add the cooked chickpeas. 17. Add salt as required and allow to cook for 5 minutes on medium flame. 18. Remove from flame. 19. Add this chickpeas mixture to the cooked rice. 20. Mix well. 21. Add salt if required and the juice of a lemon. 22. Garnish with corriander leaves and grated raw mango. 23. Serve hot on its own or with plain yoghurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
