As usual I love my one pot dishes for Sunday cooking – something that is easy to cook and tastes good too.  Wanted to try something different today and came up with this recipe. Its my own creation and the combination of spices and vegetables my own too. Needless to say, yummy it was – absolute comfort food for a lazy Sunday afternoon.

1 cup of chickpeas

1 cup of Basmati rice

2 finely sliced onions

1/2 cup of blanched spinach

2 finely chopped tomatoes

1 tsp aniseed3-4 cloves2 inch of cinnamon

1 inch ginger

3-4 pods of garlic

2 finely sliced green chilies

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

1 tsp cumin seeds

2 tsp butter and 2 tsp ghee

For the raita

1 cucumber

1 handful of finely chopped mint

1 finely chopped spring onion(both whites and greens)

2 small green chillies finely chopped

1 cup curd

1/2 tsp cumin powder

1/2 tsp chat powder

1/2 tsp rock salt

Method

1. Soak 1 cup of chickpeas overnight and pressure cook it in the morning for 3-4 whistles.
2. Wash and soak 1 cup of Basmati rice in water for at least 10 minutes.
3. Make a powder of 1 tsp aniseed, 3-4 cloves, 2 inch of cinnamon and keep aside.
4. Heat 2 tsp butter and 2 tsp ghee in a pressure cooker. When hot, add 1 tsp cumin seeds. When the start crackling add the aniseed powder mentioned above. Add grated 1 inch ginger and 3-4 pods of garlic. Add 2 finely sliced green chilies and mix well
5. While sauteing, add 2 finely sliced onions and continue sauteing. Add some salt and saute till the onions are pink in color
6. Add 2 finely chopped tomatoes and 1/2 cup of blanched spinach and cook for 2 mins.
7. Next add 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder and mix well.
8. Let it cook for 2 mins, till the raw taste of the masalas is gone.
9. Add rice and chick peas and add 3 cups of water and pressure cook for 2 whistles. After 2 whistles, let the pressure cooker cool before you open it.
10. Sprinkle some  chaat masala while serving.
11. I served this with Cucumber Mint raita, the recipe for which follows.