Spicy Chickpeas With Rice Pot

A complete dish to make a lunch or dinner perfect. You can cook it on any occasion, daily routine or any time when you want to enjoy it.

• Ready In: 7 hrs
• Serves: 4

Ingredients

• 2  bowl chickpeas
• 5  cloves
• 5  black pepper
• 1  cinnamon stick
• 1  nutmeg
• 2  black cardamom pods
• 4  green cardamoms
• 2  bay leaves
• 4  pinches baking soda
• 1  spoon  tea leaves
• 2  tomatoes
• 5  green chilies
• 1  spoon coriander leaves
• 2  table spoon  oil
• 1⁄2  spoon cumin seed
• 1⁄4  spoon asafoetida powder
• 1  spoon salt
• 2  pinches red chili powder
• 1  bowl rice

Directions

1. Wash chickpeas and soak them overnight in 4 bowl water.
2. Take a small muslin cloth and make potli. Add Cloves, Cardamon, Bay leaves, tea leaves, Nutmeg, and cinnamon. Put it cooker with soaked chickpeas. You can also use a strainer. Cook them till 1 or two whistle on medium flame.
3. Make a paste with tomato and green chilies.
4. Add oil in a pan and heat up. After heating oil add cumin seeds and Asafoetida. After roasting spices add tomato paste.
5. After roasting paste add salt and boiled chickpeas. Make a boil. Off the gas and garnish with coriander.
6. Wash the rice and soak them for 30 minutes in 2.5 bowl water.
7. After 30 minutes add them in cooker and take 1 whistle on high flame.
8. Now take a big bowl and grease it. Put a glass in centre cover sides with cooked rice and press the rice lightly. Keep it for 3o minutes under fan so that it can be set.
9. After 30 minutes take out in a plate-like we did with cake and dhokla. There will be a space in centre due to glass we put.
10. Fill the space with cooked chickpeas.
11. Now heat 1-2 spoon oil and add 2 pinch red chilli powder. Now drop this on rice pot.