After coming here the scenario changed. I founda lot of time for myself and also to pursue my hobbies. Though I miss being at work it with friends I am loving this role of being a homemaker too, where there are no deadlines!!
Coming back to this dish I have made it from Nita Mehta's "Different ways with Chawal". There are lot of recipes in this book but I was particularly drawn towards this nutritious pulao. I have always had channa with coconut based gravies or as a side dish like this. When I told amma that I am making this for dinner even she was skeptical and replied pulao with only channa!! I prepared a backup plan of maggi if it turns out a disaster! But I was quite pleased with the result and hubby too gave a thumbs up. Unexpectedly we did have a guest at home for lunch and even the guest loved it. I did not make any major changes to the recipe so jotting down here her recipe.
Here is what's needed:
1 cup Rice - soaked for 1 hour
2 tbsp Oil
3/4 tsp Jeera (Cumin seeds)
1 Onion sliced
1/2 tsp Ginger paste - 1/2 tsp Garlic paste (I used 1 tsp Ginger garlic paste)
1/2 -1 tsp Garam masala powder
1/2 tsp Red Chilli powder
1/2 tsp Kitchen King masala (my addition,hence optional)
Salt to taste
2 tsp Lemon juice
a few coriander leaves with stalk
1/2 cup black Channa
2 cups Water
1/2 tsp salt (I skipped adding salt as I was told by amma that Channa does not cook well if salt is added at the first stage)
1) Soak Channa's overnight with all the ingredients given under "Soak together" and pressure cook to give 1 whistle, Keep on low flame for 20 mins. Reserve stock.
2) Strain Channa's. Measure stock and add enough water to make it upto 2 cups (double the volume of the rice).
3) Heat Oil in a heavy bottomed pan. Add Jeera. When it turns golden add the sliced Onion, Stir fry till they turn transparent.
4) Add Ginger Garlic paste and fry for a min.
5) Add in cooked Channa, Lemon juice, salt, Garam masala, Kitchen King masala (if using), red Chilli powder. Fry for 2 minutes. Add Rice. Mix. Add coriander leaves.
6) Add the measured stock and water mixture. Boil.
7) Cover with towel napkin and then with a well fitting lid. cook on low flame until done.
8) Fluff with fork to let the steam escape so that rice grains do not stick to each other. Serve hot with raita!