Ingredients:

1. Rice 2 cup (soak in water)
2. Chickpeas 1 cup (boiled)
3. Onion 1 (sliced lengthwise)
4. Ginger paste 1 tbsp
5. Garlic paste 1 tbsp
6. Green chili 4 (minced)
7. Tomato 1 (chopped)
8. Salt 1 tsp
9. Red chili powder 1/2 tsp
10. Spice powder 1 tbsp
11. Cumin Seeds 1 tbsp
12. Oil 4 tbsp

Procedure:

You can use green, white or black chickpeas, it’s up to you.
Boil chana until tenderized in 4-6 cup water, drain and keep aside.
Use its cooked water to cook rice.
In a sauce pan, heat the oil.
Fry the onion until it turn to light brown.
Then add ginger, garlic, tomato, green chili and all other dry ingredients, simmer until tomato tender.
Add boiled chana and cook for 3-4 minutes, stir constantly.
Add 1 1/2 cup water and make a boil over high flame.
Drain rice and add in gravy.
Stir once and cover the lid, cook over high flame, until water dry up, stir occasionally.
When water dries up, cover the lid and cook for 5-8 minutes over low flame.
Serve hot.

Preparation Time: 30 minutes
Cooking Time: 30 minutes

Do You Know: Green chili is a rich source of vitamin A and C.