Ingredients
– 1 cup chana dal (split chickpeas)
– 1 cup basmati rice
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 onion, finely chopped
– 2 green chilies, slit
– 1 teaspoon ginger-garlic paste
– 4 cups water
– Salt to taste
– Fresh coriander leaves for garnish
Method
1. Rinse the chana dal and basmati rice under cold water until the water runs clear.
2. Heat oil in a pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and green chilies. Cook until onions turn golden brown.
4. Stir in ginger-garlic paste. Sauté for about a minute until fragrant.
5. Add the dal, rice, water, and salt. Bring to a boil, then reduce heat and cover. Cook for 20-25 minutes until the rice and dal are tender. Garnish with coriander leaves before serving.
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