Jeera Rice, Black Chana Ghugni and Kachumber Salad

Ingredients

• 1 cup Black Chickpeas (dry, also known as kala chana)
• 4 cup Water (for soaking)
• 3 tbsp Vegetable Oil (or mustard oil for a more authentic flavor)
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 2 pcs Onion (medium, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 2 pcs Tomato (medium, pureed)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder (roasted cumin powder preferred)
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1.25 tsp Salt (or to taste, divided)
• 0.75 tsp Garam Masala
• 2 tsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Soak and Cook the Chickpeas

   • Rinse the black chickpeas thoroughly under running water. Soak them in 4 cups of water for at least 8 hours or overnight.
   • Drain the soaking water and rinse the chickpeas again. Transfer them to a pressure cooker.
   • Add 3 cups of fresh water and 0.5 tsp of salt. Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes until the chickpeas are soft and tender.
   • Allow the pressure to release naturally. Do not discard the cooking water.
2. 2

   Prepare the Masala Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and bay leaf. Let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 7-9 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Spices and Tomatoes

   • Reduce the heat to low. Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir for 30-40 seconds to toast the spices without burning them.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.