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Ingredients

For all ingredients, please use organic versions if available Chana Masala 250 gm chana (yellow gram or chickpeas) 2 large onions (washed and sliced) 3 inches of ginger (washed and sliced) 5–6 garlic (washed and sliced) 8–10 dried red chilies (washed and soaked in water) 3 large tomatoes (washed and chopped) 2 potatoes (washed and sliced) 1 tablespoon cumin seed (jira) 6–8 pieces cardamom (green) 1 teapoon tumeric Fresh coriander Vegetable cooking oil 1 tablespoon vegetable curry powder Salt Kerahi Tarka Rice 500 grams basmati rice 2 onions (washed and finely chopped) 3 tomatoes (washed and finely chopped) 1 teaspoon cumin (washed)

Directions

Previously, soak the chana (chickpeas) overnight. The next morning, drained wash the chana, add some salt and put it on fire to boil for about 45 minutes. Cook the chana until they become tender. Meanwhile, grind the garlic, ginger and dried chilies. Add some water so that they become like paste. When the chana become tender, strain the water and keep the chana in one bowl and keep the water in another bowl. Keep the fire on and let the water boil again. Add in the tomatoes into the water, let it cook for about 5 minutes. Add in the potatoes and let it cook for about 10 minutes. Meanwhile, take half a kilogram of basmati rice. Wash the rice thoroughly with water. Put the rice in the rice cooker. Add water and 1 teaspoon of salt. Switch on the cooker. Add in the cut green coriander into the curry pot and let it cook for 10 minutes, and then turn off the fire. For savory rice, heat up 4 teaspoons of oil in a pan. Add in the 1 tablespoon of cumin seeds, 6-8 cardamons and sauté for 2 minutes. Add in the onion and sauté until golden brown. Add in the chili paste previously grind. Add a little water. Add half a teaspoon of turmeric and 1 tablespoon of curry powder. Add in a small teaspoon of salt. Sauté it well until the oil comes to the surface. This will take approximately of half an hour. Add in the chana and let it cook for 10 minutes. Stir well. Add in the water from the soaked chana, let it boil, and then add the tomatoes. Sauté the mixture until golden brown and becomes a paste. Add in the paste into the cooked rice. Mix it well and close the cooker. The rice is ready to be served.