A classic Punjabi dish of tender chickpeas simmered in a tangy, spicy, and dark-colored dry masala. Originating from Rawalpindi, this dish gets its unique flavor from a special blend of spices and is perfect with bhature or kulcha.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Wash and soak the chickpeas in plenty of water overnight, or for at least 8 hours.
Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 3 cups of fresh water, tea bags, bay leaf, cinnamon stick, black cardamom, green cardamoms, cloves, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for one whistle. Then, reduce the heat to low and cook for 15-20 minutes until the chickpeas are soft and mash easily.
Allow the pressure to release naturally. Open the cooker, carefully remove and discard the tea bags and whole spices. Reserve the cooked chickpeas and the cooking liquid separately.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes, stirring frequently, until it turns golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the tomato puree and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
3
Combine Spices and Chickpeas
Reduce the heat to low to prevent the spices from burning. Add all the powdered spices: turmeric, red chili, coriander, roasted cumin, amchur, and anardana powder. Mix well and cook for 1 minute.
Add the cooked chickpeas to the pan along with the remaining 0.5 tsp of salt. Stir gently to coat the chickpeas thoroughly with the masala.
Using the back of a ladle, lightly mash about a quarter of the chickpeas against the side of the pan. This step is key to creating a thick, cohesive consistency.
4
Simmer and Finish
Pour in about 1/2 to 3/4 cup of the reserved chickpea cooking liquid. Mix everything well.
Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the chickpeas to absorb all the flavors of the masala. The final consistency should be semi-dry.
Crush the kasuri methi between your palms and sprinkle it over the dish, followed by the garam masala. Give it a final gentle stir.
Turn off the heat. Garnish with fresh ginger juliennes and chopped coriander leaves. Serve hot.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
