Sunday, October 17, 2010

Chickpeas Rice

Adapted from

Brown Rice - 1 cup
Chickpeas - 1/2 cup
Olive Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Green Chillies - 2
Curry leaves - 5
Roasted Coriander Powder or Spicy Chickpea Powder - 1 tbsp
Red Chilli Powder - 1/2 tsp
Lemon Juice - 2 tsp

Soak the chickpeas overnight and cook them with sufficient water till done. Alternatively, if using canned chickpeas, rinse in water and drain well.

Cook in the rice in rice cooker till done.

Heat oil in a pan and temper with mustard seeds. Then add cumin seeds, green chilli and curry leaves.

Then add chickpeas, salt, ground coriander powder or chickpea powder and red chilli powder. Fry for a couple of minutes.

Add rice and mix well. Cook for a minute more. Sprinkle lemon juice on top and serve.

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