Recipe: Achari Chana Pulao
Total time: 30 mins

Ingredients used in Achari Chana Pulao
                                            
                                                                                                                                    
                                                • Ginger garlic paste - 1 tablespoon.
                                            
                                                                                                                                    
                                                • Asafoetida / hing -  pinch.
                                            
                                                                                                                                    
                                                • Garam masala (freshly ground) - 2 tablespoons.
                                            
                                                                                                                                    
                                                • Fenugreek seeds - 1 tea spoon.
                                            
                                                                                                                                    
                                                • Cumin seeds - 1 tea spoon.
                                            
                                                                                                                                    
                                                • Kalonji seeds / onion seeds - 1 tea spoon.
                                            
                                                                                                                                    
                                                • Mustard seeds - 1 tea spoon.
                                            
                                                                                                                                    
                                                • Fennel seeds - 1 tea spoon.
                                            
                                                                                                                                    
                                                • Bay leaves - 3 number.
                                            
                                                                                                                                    
                                                • Green chilies (slited) - 5 number.
                                            
                                                                                                                                    
                                                • Onion (finely sliced) - 1 big.
                                            
                                                                                                                                    
                                                • Basmathi rice - 1 cup.
                                            
                                                                                                                                    
                                                • Chickpeas / garbanzo (soaked overnight and boiled) - 1 cup.
                                            
                                                                                                                                    
                                                • Turmeric powder - 1/4 tea spoon.
                                            
                                                                                                                                    
                                                • Mustard powder - 1 tea spoon.
                                            
                                                                                                                                    
                                                • Red chili powder - 2 teaspoons.
                                            
                                                                                                                                    
                                                • Mango achaar - 2 teaspoons.
                                            
                                                                                                                                    
                                                • Salt -  to taste.
                                            
                                                                                                                                    
                                                • Mint leaves (chopped) - 1/2 bunch.
                                            
                                                                                                                                    
                                                • Coriander leaves (finely chopped) - 1/2 bunch.
                                            
                                                                                                                                    
                                                • Ghee - 1 tablespoon.
                                            
                                                                                                                                    
                                                • Coriander powder - 1/2 tea spoon.
                                            
                                                                                                                                    
                                                • Water -  as required.

Method:
Take a pan, add some ghee. When the ghee gets hot, add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till you get a nice aroma lingering around the room.
Add coarsely crushed garam masala, sliced onions and saute till onions are transparent.
To it, add salt, green chilies, asafoetida, turmeric powder, ginger garlic paste, cook well until the raw flavours are gone.
Add garbanzo beans and cook in this masala.
In a separate bowl take some yogurt, add mustard powder, coriander powder, red chilli powder, mango achaar and mix well.
Mix this yogurt spice into the channa masala curry and mix well.
Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off) on top of the gravy.
Spread the rice evenly over the channa masala and pour about 2 cups of water for 1 cup of rice.
In the same pan, add salt, finely chopped mint leaves and coriander leaves. Cover the pan with a lid and cook over slow flame till the rice is cooked and done.

Once done, serve piping hot.