Ingredients
Rice ( basmati or raw)- 2 cups
soaked overnight and cooked chick peas (Channa)- 3/4 to 1 cup
if using canned one use 1 can . I use the canned shtuff.
Coriander seeds- 3 tsp
Mustard seeds- 1 tsp
Ginger – 1 tbsp
Coconut-4 tsp
4 Cardamon pods
2 cloves
1 onion
I clove garlic
Coriander leaves- 3 tsp chopped finely
Salt to taste
Lemon juice
For seasoning
Method
Wash , cook the rice and keep aside.
Grind coconut, coriander seeds, mustard seeds, cardamon pods, cloves and ginger to a coarse powder/paste without adding water.
Heat oil/ghee in a pan add the onion and garlic. When brown add the spice seasoning. Fry for a minute and add channa and coconut to it. Keep in a slow flame for 5 minutes. Add lemon juice, salt and coriander leaves. Remove from fire and add the cooked rice to it. Mix it well and serve hot.
