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.