CHANNA PULAO

Ingredients:

Channa - 1/2 cup {soaked overnight}

Basmati rice - 1 1/2 cup

Onion - 1 {medium size}

Ginger garlic paste - 2 tsp

Tomato - 2 {medium size}

Green chilli - 1 no

Coconut milk - 1/2 cup

Red chilli powder

Cumin powder

Coriander powder

Coriander leaves

Turmeric powder

Whole garam masala

Salt

Oil

To Grind:

Garlic - 4 pods

Onion - 1/2

Red chillies - 4

Cumin seeds - 1 tsp

oil - 1 tsp

Grated coconut - 3 tbsp

Preparation;

1. Saute all the ingredients in the "TO GRIND" portion except coconut with a little oil and grind it into a smooth paste along with coconut

2. Grind the tomatoes into smooth paste

3. Heat oil in a pan and add the whole garam masala and add the ginger garlic paste, green chilli and onion

4. Add the tomatoes and the ground pasteand saute well

5. Now add all the powders [chilli pdr, coriander pdr, cumin pdr, turmeric pdr]

6. Add the soaked channa and pressure cook it by adding sufficient water

7. After the channa is cooked add require amount of salt and add water and coconut milk required for the rice [Add 1/2 cup coconut milk and 1 1/2 cup water for 1 cup of rice. If there is water in channa gravy then reduce the amount of water]

8. Add coriander leaves and cook it

This dish can be served with any meat gravy or boiled egg masala

[I tried this recipe from a blog]