First wash and soak the chana over night. Then pressure cook them until tender with sufficient water, a pinch of asafoetida and salt. Keep it aside.
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Wash and soak the basmati rice for atleast 15 minutes.
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Now heat a cooker pan with ghee, add the mustard and once it splutters, add the bay leaf, cardamom and fennel seeds. Once the fennel seeds turn golden brown, add the onion, green chilli, salt and saute until the onion turns translucent.
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Turn the flame to low-medium, add the ginger-garlic paste give a quick stir. Then add in turmeric, asafoetida, garam masala, roasted fenugreek powder and stir well until the raw smell is gone. Take care to not burn the bottom, it would taste bitter.
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Now add the cooked chana without water. Reserve the water used to cook chana for later. Give a stir and let the chana get cooked in the masala for a few minutes.
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Meanwhile take the curd in a bowl, add in jeera powder, red chilli powder, chole masala powder, coriander powder and mix well. Add this curd mixture to the chana masala and saute until the mixture turns slightly dry.
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Now add the soaked rice. Add plain water and also the water you reserved from the cooked chana. Together they should measure ¾ Cup. Give a gentle stir and pressure cook for 1 whistle or 10 minutes in medium flame.
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Turn off the flame and Wait until the pressure subsides. Open the lid and garnish with chopped coriander and mint leaves. Give a gentle mix without mashing the rice strands.
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Enjoy hot and enjoy with any raitha, chips or veggie side.
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