Ingredients
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2tbsp Ghee
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Bay leaves
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Cinnamon stick
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3/ 4 Cloves
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2tsp Cumin seeds
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1/2tsp Asafoetida/Hing
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Gingersmall piece, finely chopped
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3 / 4 cloves Garlicfinely chopped
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1 Large Onion
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salt
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2 tsp Chilli powder
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1 tsp Turmeric/Haldi powder
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2 tsp Coriander/Dhania powder
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1 tsp Garam masala
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3 / 4 Tomatos
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Overnight soaked Kala Chana
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1/2 cup + 1 cup Water
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Capsicum
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Carrot
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1 cup Rice
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Coriander
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1.5 cups, beaten Curd
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2 medium Cucumber
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6-8, finely chopped Prunes
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1/2 tsp Roasted cumin seeds powder
About
A special bond calls for a special pair! Just like the perfect partnership of a brother and sister, this recipe pairs high-protein Kala Chana Rice with high-fiber Prunes Raita to make an ideal combo. The fiber in prunes helps with protein digestion, making this not just a delicious meal, but a smart one too. The mild sweetness of the prunes in the raita perfectly complements the spicy kala chana rice, creating a balance you’ll love.
I used prunes from Chile, which you can easily find online or at your local grocery store. Here’s how to make this fantastic Raksha Bandhan duo.
Steps
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1
Done
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Kala Chana Rice * In a pressure cooker, heat 2 tbsp ghee. Add bay leaves, a cinnamon stick, 3-4 cloves, and 2 tsp cumin seeds. |
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2
Done
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Once the cumin crackles, add 1/2 tsp asafoetida (hing), finely chopped ginger and garlic, and saute for 5 minutes. |
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3
Done
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Add one large sliced onion and some salt, frying until the onion is cooked. |
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4
Done
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Stir in 2 tsp chili powder, 1 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp garam masala. Cook for 5-7 minutes on low heat. |
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5
Done
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Once the masala releases ghee, add the puree of 3-4 tomatoes and let it cook. |
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6
Done
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Add overnight-soaked kala chana and 1/2 cup water. Pressure cook on medium heat for 3 whistles. |
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7
Done
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After the cooker cools, add finely chopped capsicum and carrot. |
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8
Done
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Stir in 1 cup of rice (soaked for 30 minutes) and 1 cup water. Pressure cook for one more whistle on medium heat. |
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9
Done
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Garnish with fresh coriander. |
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10
Done
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Prunes Raita - In 1.5 cups of beaten curd, mix in 2 medium shredded cucumbers, 6-8 finely chopped prunes, salt to taste, 1/2 tsp roasted cumin powder, and chili powder. |
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11
Done
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Mix well and serve chilled with your kala chana rice. |
