Chana Pulao (Chickpea Rice)

After eating samosas and jalapeno poppers at 7 pm, I figured that was a snacky unhealthy dinner and I’d be done for the night, not so fast.  My husband was hungry a couple hours later and I figured I’d make something real quick.  On a Sunday night, what could be faster and easier than, Pulao?  My mom often makes this dish with her choice of spices, I just used Pau Bhaji Masala, trust me, it was delicious!

This dish goes best with yogurt and pickle… YUM!

NUTRITION: Chickpeas are a great source of Protein, Fiber, Iron, and Folic Acid.

INGREDIENTS:

• Rice – 1.5 cups
• Water – 3 cups
• Oil – 1 tbsp
• Onion – 2 medium (sliced)
• Goya Chickpeas – one 15 oz. can rinsed and drained
• Jeera seeds – 2 tsp
• Mustard seeds – 1/2 tsp
• Dry Red Chillies – 3 (broken)
• Cloves – 3
• Cinnamon Stick – 1/2
• Turmeric Powder – 1/4 tsp
• MDH Pav Bhaji Masala– 1.5 tsp
• salt to taste

DIRECTIONS:

1. Slice onions.

2. Set aside spices… jeera seeds, mustard seeds, dry red chillies, cloves, and cinnamon stick.

3. Heat a pot on medium heat, add oil, add the spices and turmeric powder.  Saute for 1-2 minutes.

4. Add the onions and salt.  Saute until golden.  This will take about 5 minutes.

5. In the meantime, wash the rice and set aside.

6. Add the 1 tsp of Pau Bhaji Masala to the onions.  Mix.

7. Add the washed rice to the onions and combine.  Cook for 2 minutes.  This will help toast up the rice.

8. Add 3 cups of water and 1/2 tsp of Pau Bhaji Masala.  Adjust salt.

9. Add the chickpeas.

10. Cover and simmer on low-medium heat (dial #4) for 20-30 minutes.  Keep checking.

11. This is what you should have…. it is DIVINE!  You can garnish with coriander leaves, I didn’t have any on hand.