Channa Pulav

Ingredients:

Channa – 1 cup

Rice – 2 ½ cups

Onion – 1 (finely chopped)

Tomato – 1 (finely chopped)

Mint leaves – 1 bunch (finely chopped)

Coriander leaves – 3 teaspoons (finely chopped)

Water – 3 cups

Curd – ½ cup

Lemon juice – 1 teaspoon

Chilli powder – 1

Coriander powder – 1 teaspoon

Oil – 2 teaspoons

Grind coarsely:

Ginger – 1 inch piece

Garlic – 1 big/2 small cloves

Green chillies - 3

Tempering:

Bay leaf – 2

Cloves – 5

Cinnamon – 1 inch stick

Cardamom – 1 or 2

Method:

1. Soak the channa for 6 to 8 hours. (preferably overnight)
2. Grind together ingredients mentioned.
3. Heat oil in a non-stick kadai.
4. Add the seasoning & fry until golden brown.
5. Add the coarsely ground paste & sauté for a minute.
6. Add chopped onions, chilli powder, coriander powder & sauté for 2 to 3 minutes.
7. Add chopped tomatoes, mint leaves, coriander leaves & salt, sauté for 2 more minutes.
8. Add curds & sauté for a minute.
9. Add the lemon juice & remove from flame.
10. Add the cooked contents along with the soaked channa, washed rice & water to the electric rice cooker.
11. Serve hot with raitha.

Suggestion:

Coconut milk could be used instead of water which would make this even more richer in taste.