Ingredients:
- Jeeraga samba rice - 1 cup
- Sprouted channa - 1/4 cup
- Mint leaves - hand full
- Coriander leaves - few nos
- Onion - 1 no ( medium size)
- Tomato - 1/4 part
- Green chilli - 1 no ( large )
- Ginger garlic paste - 1 tspn
- Jeera - 1/4 tspn
- Turmeric powder - 2 pinch
- Garam masala powder - 1/2 tspn
- Lime juice - 1 tspn
- Salt - to taste
- Oil - 2 tblspn
- Ghee - 2 tspn ( for flavour )
For tempering:
- Chinnamon stick - 1 no ( 1inch )
- Cloves - 2 nos
- Bay leaves - 1 no (small)
Method:
- Wash and soak the rice in water for 15 minutes.
- Cook the sprouted channa in pressure cooker with 1 and 1/2 cup water for 2 to 3 whistle
- Chop onion ,tomato, chilli thinly
- Heat oil and ghee in a kadai, add item under "For tempering" and after it pops out add jeera
- Then add onion after it turns pale pink colour add tomato and ginger garlic paste saute for a minute
- Now add mint leaves after it shrinks add cooked chole, saute for few seconds then add turmeric,garam masala powder
- Add the chole cooked water for 1 cup rice 2 cups water
- when it starts boiling add lime juice salt, soaked rice and mix well, on top add the coriander leaves
- Close the cooker lid and keep the weight. cook for 2 to 3 whistle ( depends on quality of rice )
- Switch off the stove, after pressure completely released open the lid and mix it well
- Serve this tasty mint chole pulav hot with raitha or any other side dish
Note:
- You can also add 1 no elachi, even ghee fried cashew
- Also can use fried onions for garnishing
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