It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade. ~Charles Dickens~
I am in love with Delhi climate these days..With arrival of spring the land awakening with it’s morning glow.Green ,the color of nature brings freshness, and fertility to earth.I enjoy buying fresh veggies from local market that occurs every evening just a kilometer distance from my house.And these fresh green chickpeas took away my sight as i entered that long stretched vegetables crowd day before yesterday .My childhood memory got refreshed when my father used to bring those for me and my sister.No-doubt those are yummy and we usually ended up with a sweet fight for an extra share 🙂
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
- 1 cup Chickpeas Fresh Green
- 1 cup Basmati / Jeera Rice
- 1 tbsp Ginger Garlic & paste
- One Tomato big
- 1/2 cup mint leaves Fresh
- 2 to 3 Chilis Green
- one red onion medium chopped
- 1/2 tsp Turmeric powder
- 2 tbsp Cooking oil
- 2 cup Water
- Salt per taste
Ingredients
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Instructions
- Soak rice for 30 min.Take a heavy bottomed pan and heat oil in it.Fry the chopped onion to light brown.
- Add ginger garlic paste and saute for 2 minute.Make a paste of tomato,chilis and mint leaves .Add this paste and cook for another 4-5 min at medium flame.
- Add green chick-peas,turmeric and salt per taste.Cook for 2 min.Add drained rice and saute for 5-7 min.
- Add water and cook until done.You can also pressure cook for two whistle.
- Enjoy hot with onion-raita or as it is 🙂
Recipe Notes
