Basmati rice – 1 cup, Skin-on dry mung beans – 1 cup, onion – 1 large, cashews – a handful, fresh grated ginger – 1 teaspoon, fresh minced garlic – 3 big cloves, tomatoes – 2 medium Roma, canned chickpeas – 15oz 1 can, ground turmeric – half teaspoon, curry powder – 1 tablespoon, salt and pepper to taste, fresh chopped cilantro to garnish.
Procedure:
For Rice:
Step 1 – Soak basmati rice and dry mung beans in water for about an hour. This speeds the cooking process. It’s alright if you skip this step.
Step 2 – In a saucepan, saute half of a large onion chopped in about a tablespoon of cooking oil on medium heat until lightly browned. Add minced garlic and grated ginger and cashews and saute until everything is uniformly browned.
Step 3 – To the above sauteed mixture, add the soaked rice and mung beans and 4 cups of water. Bring it to a full boil and then simmer on medium-low heat until all of the water is absorbed. Turn the heat off. When it cools down a bit, fluff up and set aside.
For Curried Chickpeas:
In a saucepan, saute chopped onion in a tablespoon of cooking oil on medium heat until lightly browned. Add ground turmeric and freshly minced garlic and saute some more until uniformly browned. Add chopped tomatoes and cook on low heat until they turn soft and mushy. Add drained and rinsed chickpeas, and curry powder along with water or vegetable stock. Amount of liquid depends on how thick or thin you want your curry. Add salt and pepper to taste and cook for about 5 minutes until everything thickens to desired consistency. Turn off the heat and garnish with chopped cilantro.
7 Comments
Ingredients:
Basmati rice – 1 cup, Skin-on dry mung beans – 1 cup, onion – 1 large, cashews – a handful, fresh grated ginger – 1 teaspoon, fresh minced garlic – 3 big cloves, tomatoes – 2 medium Roma, canned chickpeas – 15oz 1 can, ground turmeric – half teaspoon, curry powder – 1 tablespoon, salt and pepper to taste, fresh chopped cilantro to garnish.
Procedure:
For Rice:
Step 1 – Soak basmati rice and dry mung beans in water for about an hour. This speeds the cooking process. It’s alright if you skip this step.
Step 2 – In a saucepan, saute half of a large onion chopped in about a tablespoon of cooking oil on medium heat until lightly browned. Add minced garlic and grated ginger and cashews and saute until everything is uniformly browned.
Step 3 – To the above sauteed mixture, add the soaked rice and mung beans and 4 cups of water. Bring it to a full boil and then simmer on medium-low heat until all of the water is absorbed. Turn the heat off. When it cools down a bit, fluff up and set aside.
For Curried Chickpeas:
In a saucepan, saute chopped onion in a tablespoon of cooking oil on medium heat until lightly browned. Add ground turmeric and freshly minced garlic and saute some more until uniformly browned. Add chopped tomatoes and cook on low heat until they turn soft and mushy. Add drained and rinsed chickpeas, and curry powder along with water or vegetable stock. Amount of liquid depends on how thick or thin you want your curry. Add salt and pepper to taste and cook for about 5 minutes until everything thickens to desired consistency. Turn off the heat and garnish with chopped cilantro.
Serve the rice and chickpeas together. Enjoy! 🙂
Sounds awesome!
🤤
Looks delicious, yum.
Wow! Looks awesome
Yummy
Bae khichdi with chola nhi khana 😏