Channa Rice

Ingredients

Kabuli Channa : 1 cup
Peanuts : 1/2 cup
Potato : 2
Garam masala : 1 tsp
Lime : 1 small
Onion : 1
Tomato : 1
Ginger-garlic paste : 1 tsp
Bay Leaf : 1
Cinnamon : 1" piece
Saunf : 1 tsp
Curd : 1/2 cup
Mint leaves : 10-15
Cooked rice : 2 cups
Chilli powder : 2 tsp
Turmeric powder : 1/4 tsp
Salt to taste
Ghee/oil

Method

1. Soak channa overnight with a little salt.
2. Soak peanuts for 3 hrs before making.
3. Mix channa, peanuts and potatoes and pressure cook for 4 -5 whistles.
4. Spread the cooked rice on a plate and add garam masala, little salt and lime. Once cool, mix well.
5. Take oil/ghee in a pan and add bay leaf, saunf and cinnamon.
6. Add ginger-garlic paste and saute for 2 min.
7. Add chopped onion and saute till light brown.
8. Add chopped tomato and saute till pulpy.
9. Add chilli powder, turmeric powder, salt and boiled channa, peanuts and potatoes and saute for 2-3 min.
10. Add curd and mix well.
11. Saute pudina in a little ghee and add to above mixture.
12. Mix well with the cooled rice and serve with raita.