Delicious Indian Chickpeas Pulao Recipes

DELICIOUS INDIAN CHICKPEAS PULAO

Steps:

• 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).
• 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.
• Cook rice in 2.
• 5 cups of water, on low-medium flame, partially covered, until all the water has been absorbed by the rice.
• Spread the cooked rice out in a broad plate.
• Allow it to cool.
• Now, pressure cook the chickpeas till it becomes soft.
• In a wok, heat oil on medium flame.
• When hot, add the mustard seeds and curry leaves to the oil and allow the seeds to splutter.
• Once they stop spluttering, add the sliced onions.
• Fry till the onions turn brown.
• Add the chopped tomato and stir-fry for a minute or two.
• In the meantime, grind the coconut, red chillies, turmeric powder and cumin seeds with water (as required) to make a smooth and fine paste.
• Add this paste to the wok.
• Stir well and allow to cook for 4 minutes till the oil starts to come out at the sides of the wok.
• Now add the cooked chickpeas.
• Add salt as required and allow to cook for 5 minutes on medium flame.
• Remove from flame.
• Add this chickpeas mixture to the cooked rice.
• Mix well.
• Add salt if required and the juice of a lemon.
• Garnish with corriander leaves and grated raw mango.
• Serve hot on its own or with plain yoghurt.