Serves: 4
Yields: 10 cups
1 cup chickpeas
Overnight soak chickpeas in water.
1 tsp salt
5 cups water
Add chickpeas, salt and water to a large pan, allow it to boil, reduce the heat to low and cook for 45 minutes.
1 and 1/2 cup rice
3 cups water
Wash rice, cook rice with water.
1 tbsp coconut oil
1 tsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
1/4 cup cashews, chopped
Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, channa dal and cashews, saute till the color of the dal changes.
1/2 cup shallots, chopped lengthwise
1 and 1/4 tsp red chili flakes
Add onion and red chili flakes / serrano / jalapeño peppers, saute till the color of the onion changes.
1 bunch carrot, grated using big hole grater (2 orange, 2 purple and 2 yellow carrots)
1/4 cup water
2 and 1/2 tsp salt
Add carrots, salt, water, mix, cover and cook for 5 minutes or until the carrots are cooked.
2 cups cooked chickpeas
Add cooked chickpeas and cook for 2 more minutes.
Add cooked rice and mix well.
1/4 cup cilantro, chopped
1/4 cup dry roasted unsalted peanuts
Add chopped cilantro and peanuts and mix well.
Taste Note: Tastes AWESOME. This time, I used 4 jalapeños and it was super spicy, even after I removed all the jalapeños after cooking. Next time, I will be making this with red chili flakes
Yields: 10 cups
1 cup chickpeas
Overnight soak chickpeas in water.
1 tsp salt
5 cups water
Add chickpeas, salt and water to a large pan, allow it to boil, reduce the heat to low and cook for 45 minutes.
1 and 1/2 cup rice
3 cups water
Wash rice, cook rice with water.
1 tbsp coconut oil
1 tsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
1/4 cup cashews, chopped
Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, channa dal and cashews, saute till the color of the dal changes.
1/2 cup shallots, chopped lengthwise
1 and 1/4 tsp red chili flakes
Add onion and red chili flakes / serrano / jalapeño peppers, saute till the color of the onion changes.
1 bunch carrot, grated using big hole grater (2 orange, 2 purple and 2 yellow carrots)
1/4 cup water
2 and 1/2 tsp salt
Add carrots, salt, water, mix, cover and cook for 5 minutes or until the carrots are cooked.
2 cups cooked chickpeas
Add cooked chickpeas and cook for 2 more minutes.
Add cooked rice and mix well.
1/4 cup cilantro, chopped
1/4 cup dry roasted unsalted peanuts
Add chopped cilantro and peanuts and mix well.
Taste Note: Tastes AWESOME. This time, I used 4 jalapeños and it was super spicy, even after I removed all the jalapeños after cooking. Next time, I will be making this with red chili flakes
