Chhole with Basmati Rice

Ingredients(for 1 medium bowl Chhole with 1 cup cooked Basmati Rice)

• 1 cup Kabuli Chana (white chickpeas) (soaked overnight)
• 1 cup Basmati Rice (long grain, rinsed)
• 1 large Onion (finely chopped)
• 2 medium Tomato (pureed)
• 1 tablespoon Ginger-garlic paste (adrak-lehsun paste)
• 1 Green chili (finely chopped) - optional
• 2 teaspoons Chhole Masala (store-bought or homemade)
• 1 teaspoon Coriander powder (Dhania)
• 1/2 teaspoon Cumin seeds (Jeera)
• 1/2 teaspoon Red chili powder (adjust to taste) - optional
• 1/2 teaspoon Amchur powder (dry mango) - optional
• 1/4 teaspoon Turmeric powder (Haldi)
• to taste Salt
• 1 tablespoon Oil (cold-pressed or mustard oil preferred)
• 2 tablespoons Fresh coriander leaves (for garnish) - optional

Instructions

1. 1

   Soak kabuli chana overnight in plenty of water. In the morning, drain and pressure cook with 2 cups water and a pinch of salt for 4-5 whistles, until soft.

   10 minutes

   Add a tea bag while boiling for authentic color and flavor.

2. 2

   While chana cooks, rinse basmati rice thoroughly. In a separate pan, add 2 cups water, bring to boil, then add rice and cook covered on low heat until grains are fluffy.

   15 minutes

   Soaking rice for 20 minutes yields longer, fluffier grains.

3. 3

   Heat oil in a kadhai. Add cumin seeds; once they splutter, add chopped onions. Sauté until golden brown.

   4 minutes

   Patience is key for perfectly caramelized onions.

4. 4

   Add ginger-garlic paste and green chili. Sauté for 1 minute until raw aroma leaves.

   2 minutes

   Stir continuously to prevent burning.