Spicy Chickpeas with Rice Pot

Name: Spicy Chickpeas with Rice Pot
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Bowl Chickpeas; 5 Cloves; 5 Black Peppers; 1 Cinnamon Stick; 1 Nutmeg; 2 Black Cardamoms; 4 Green Cardamoms; 2 Bay Leaves; 4 Pinches Baking Soda; 1 Spoon Tea Leaves; 2 Tomatoes; 5 Green Chillies; 1 Spoon Coriander Leaves; 2 Table Spoon Oil; 1/2 Spoon Cumin Seeds; 1/4 Spoon Asafoetida; 1 Spoon Salt; 2 Pinch Red Chilli Powder; 1 Bowl Rice

Charu Aggarwal @princesscharu

Delhi-NCR

#Comfort A complete dish to make a lunch or dinner perfect. You can cook it on any occasion, daily routine or any time when you want to enjoy it.

Charu Aggarwal @princesscharu

Delhi-NCR

#Comfort A complete dish to make a lunch or dinner perfect. You can cook it on any occasion, daily routine or any time when you want to enjoy it.

Saved

Ingredients

1 Hour

4 servings

2 BowlChickpeas
5Cloves
5Black Peppers
1Cinnamon Stick
1Nutmeg
2Black Cardamoms
4Green Cardamoms
2Bay Leaves
4 PinchesBaking Soda
1 SpoonTea Leaves
2Tomatoes
5Green Chillies
1 SpoonCoriander Leaves
2 Table SpoonOil
1/2 SpoonCumin Seeds
1/4 SpoonAsafoetida
1 SpoonSalt
2 PinchRed Chilli Powder
1 BowlRice

Saved

Steps

1 Hour

1

Wash chickpeas and soak them overnight in 4 bowl water.
2

Take a small muslin cloth and make potli. Add Cloves, Cardamon, Bay leaves, tea leaves, Nutmeg, and cinnamon. Put it cooker with soaked chickpeas. You can also use a strainer. Cook them till 1 or two whistle on medium flame.
3

Make a paste with tomato and green chilies.
4

Add oil in a pan and heat up. After heating oil add cumin seeds and Asafoetida. After roasting spices add tomato paste.
5

After roasting paste add salt and boiled chickpeas. Make a boil. Off the gas and garnish with coriander.
6

Wash the rice and soak them for 30 minutes in 2.5 bowl water.
7

After 30 minutes add them in cooker and take 1 whistle on high flame.
8

Now take a big bowl and grease it. Put a glass in centre cover sides with cooked rice and press the rice lightly. Keep it for 3o minutes under fan so that it can be set.
9

After 30 minutes take out in a plate-like we did with cake and dhokla. There will be a space in centre due to glass we put.
10

Fill the space with cooked chickpeas.
11

Now heat 1-2 spoon oil and add 2 pinch red chilli powder. Now drop this on rice pot.