Name: Tomato Rice with Chickpeas recipe by Anjali Suresh at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Basmati Rice - 1 cup (Soak for 15 to 20 minutes then drain); Chickpeas /Chana (Boiled with salt and little turmeric powder) - 1 cup; Onions - 2 big chopped small; Tomatoes - 4 small cut into small pieces; Green chillies - 2 cut small; Curry Leaves - 1 sprig; Mustard seeds - 1 tsp; Jeera - 1 tsp; Turmeric powder - 1/2 tsp; Red chilli powder - 1 tsp (I used Kashmiri chilli powder); Rasam powder - 3 tsp (Adjust to taste); Ginger Garlic paste - 1 1/2 tsp; Lemon juice - about 1/2; Salt to taste; Oil - about 2 tbsp; Water - 1 1/2 cup (Same glass measure as taken for the rice); Coriander leaves for garnish

ABOUT Tomato Rice with Chickpeas RECIPE

A tasty and an easy preparation, loved by all at home.

Ingredients Serving: 4

Basmati Rice - 1 cup (Soak for 15 to 20 minutes then drain)
Chickpeas /Chana (Boiled with salt and little turmeric powder) - 1 cup
Onions - 2 big chopped small
Tomatoes - 4 small cut into small pieces
Green chillies - 2 cut small
Curry Leaves - 1 sprig
Mustard seeds - 1 tsp
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp (I used Kashmiri chilli powder)
Rasam powder - 3 tsp (Adjust to taste)
Ginger Garlic paste - 1 1/2 tsp
Lemon juice - about 1/2
Salt to taste
Oil - about 2 tbsp
Water - 1 1/2 cup (Same glass measure as taken for the rice)
Coriander leaves for garnish

Instructions

Take a pressure cooker, add oil, mustard seeds and jeera. When they crackle add the chopped onions, green chilli and curry leaves.
Put ginger and garlic paste, saute well till raw smell goes away.
Add the masalas, mix well and add in the chopped tomatoes. Fry till soft.
Add the rice and fry well for about 2 to 3 minutes.
Add water, lemon juice, salt and boiled chana. Mix well and close the lid of pressure cooker. Do not put the whistle on it. Let it cook on a low to medium flame for 5 to 6 minutes.
Turn off the flame. Now cover the lid with the whistle and let it rest for some time.
Garnish with coriander leaves and serve hot with raita, papad.

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