Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g dry chickpeas
- Salt
- Red pepper
- ½ tsp ginger garlic paste
- 1 kg rice
- Shortening
- 3 onions , chopped
- Chile powder
- Tomato paste
- ¼ tsp turmeric powder
- ½ cup chopped cilantro
- 4–5 green chiles , cut in half
Directions
Soak the chickpeas for half an hour.
Boil the chickpeas with salt, red pepper, and ginger garlic paste. Be mindful that after the chickpeas have been cooked, there should not be any water remaining.
If there is water remaining, continue cooking until the water has been mostly absorbed.
In the meantime, bring the rice to a full boil. Reduce heat to a minimum and cover. Allow to cook for 8–10 minutes, then turn off the heat and allow to rest for a similar amount of time.
Also, in the meantime, heat some shortening in a pan. Fry the onions until they are light brown, then add tomato paste, salt, red chile powder, and turmeric powder.
Arrange the fried onion with the spices, boiled chickpeas, and rice in a large serving dish pot.
Garnish with chopped cilantro and green chillies and serve hot.