Tuesday, June 26, 2012

Chickpeas and Tomato Rice

I know I have been missing in action. Kids don't have school and it is not easy to entertain them 24/7. Too many play dates, co-ordinating, dropping, picking them up and other summer stuff is keeping me busy. I do know most of you want to read just baking recipes, but this is something that is quick and easy to make for those who like one pot meals. I made a big batch to give it to my neighbor who is getting her kitchen flooring done and has no kitchen for a week.
One Year Back - Bisibelebhath, Savory Sourdough Aebleskiver, Minty Coconut Rice
Two Years Back - Sourdough Applesauce Spice Cake
Note: This is a big batch recipe. Scale it down as per your needs.
Ingredients: 
Dried chickpeas - 1 1/2 cups soaked overnight (Or use rinsed and drained 3 cans of chickpeas)
Basmathi rice - 3 cups
Oil - 4 - 5 TBSP
Onions - 3 large sliced thin into 1" strips
Tomatoes - 2 large diced
Salt - to taste
Turmeric - generous pinch
Garam masala - 1 tsp
Amchoor powder / dry mango powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Cashews - 1/4 cup (optional)
Tomato paste - 4 TBSP (Or use 1/2 cup ketchup)

To paste/grind/mince:
Mint leaves - generous 1 cup
Green chillies - 20  or as per taste (I used thai green chillies)
Ginger - 2" piece peeled
Garlic - 4 cloves

Method:
Pressure cook the chickpeas in enough water till soft. Let it cool and drain. Cook the rice, cool and fluff with a fork to separate the grains. Set aside. Take all the ingredients mentioned above in 'To Paste/Grind/Mince' section and without adding any water, mince them in a blender jar. In a pan, heat oil, when hot add cumin followed by the paste, cashews. When cashews are toasted, add onions. Sprinkle some salt and let it wilt. Add turmeric and mix. When the onions are cooked, add tomatoes, tomato paste or ketchup, garam masala, amchoor powder and mix. After a minute or two, add the drained chickpeas and mix everything together. When the mixture starts bubbling, add the cooked and cooled rice and mix well. Adjust the salt if needed and cover with a lid and place on low heat for 5 minutes. Turn off the heat.
Serve hot, warm or at room temperature either as is or with some yogurt or raita.

Enjoy.
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13 comments:

  1. Nice tomato pulao with chickpeas..different combo.

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  2. Y'day I made cabbage rice & am becoming fond of variety in veggie rice. This one sounds good too. I'll probably add some chana masala/chhole masala & make this!

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  3. Talk about the difficulty of engaging kids during the vacations! I am so glad school has reopened now! The rice sounds yum, wish you were my neighbor :)

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  4. In a week,even my kids are in vacation,can guess how you will be busy. Rice looks awesome and wholesome.

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  5. Great answer to busy summer days - your neighbour sure is lucky!

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  6. Hey,
    Would you post something about the "Pineapple upside down cake".About the greasing,making a perfect caramel and finally the cake.
    I have tried it so many times.Either all the slices stick to the pan or the caramel tastes bitter.
    Do write about this.

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    Replies
    1. Sugandha,
      Sure. That is my husband's favorite type of cake. I will post it soon.

      Delete
  7. I prepared this for lunch when we had friends over. It was different and tasty! I think it would go well with some Pudina and Cucumber raitha. Thank you for sharing a delicious recipe!

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    Replies
    1. Nilu,
      Thanks for the feedback. Raita would be definitely great along with this dish.

      Delete

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