Ingredients:

• 1 cup – white whole Channa
• 3 cups – Basmati Rice
• 1 – Big Onion (sliced)
• 2 – Tomatoes (chopped)
• 1/2 – Cinnamon stick
• 2 – Cloves
• 1 – Bay Leaf
• 6 – Garlic Cloves
• 1 tsp – Jeera
• 1/4 cup – Grated Coconut
• 1 tsp – Chilli powder
• 1 tsp – Dhania powder
• A pinch – Turmeric

Method:

1. Soak, clean and boil channa (do not overcook). Reserve the water.
2. In a cooker, add a little oil and the cinnamon, cloves and bay leaf.
3. Add onions and fry until golden brown.
4. Then add the tomatoes and cook for a minute.
5. Grind the garlic, jeera, coconut, chilli powder, dhania powder and turmeric into a paste.
6. Add the ground paste and fry for 2 minutes.
7. To this, add the cooked channa.
8. Add 4 cups of water (including the reserved one) – or according to how much your rice would need.
9. After the water boils, add the rice. Add salt to taste.
10. Pressure cook until one whistle and remove from stove.
11. Garnish rice with coriander leaves and serve with raitha.

Recipe courtesy of Nandhini