Ingredients:
- Chana - 2 cups
- Rice - 2 cups
- Water - 4 1/4 cups
- Cinnamon stick - 1/2
- Cloves - 4
- Ghee - 3 tbsp
- Sliced onion - 1
- Tomato - 1
- Ginger garlic paste - 2 tbsp
- Green chillies - 4
- Kashmiri chilli powder - 2 tbsp
- Garam masala powder - 2 tbsp
- Coriandar powder - 1.5 tbsp
- Sombu powder - 1.5 tbsp
- Mint leaves - 1 cup tightly packed
- Curd - 1/2 cup
- Salt
Preparation:
Soak the chana for 8 hours/overnight and pressure cook it (5 whistles).
Add oil and ghee in a pressure cooker and once it gets heated, add cinnamon and cloves. To that, add sliced onions and green chilli and saute for few minutes. Then, add ginger garlic paste and after the raw smell goes off, add tomato. Then, add all the masala powders and cook well.
Add chopped mint leaves, curd and mix well. To that, add the cooked chana along with rice, salt and water and cook for 20 minutes in low flame. Add a tbsp of ghee at last.
Serve hot with raita.
