Carrot Rice with Chickpeas

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