Kabuli Chana Masala Rice

• 1 cup kabuli channa (soaked over night)
• 2 cups cooked basmati rice
• 3 green chilies (finely chopped)
• 2 teaspoons ginger-garlic paste
• 1 cup fresh coriander leaves (finely chopped)
• 3 sticks curry leaves
• 2 tablespoons refined oil
• 2 tablespoons butter
• 1 teaspoon cumin seed
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon amchur powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon lime juice
• 1/4 teaspoon white sugar

1. Boil Kabuli white Chana, adding pinch of asafoetida and 1/4 teaspoon Salt.
2. Heat refined oil and butter in a pan. Add cumin seeds, asafoetida, chopped green chillies and garlic-ginger paste. Add chopped onions cook till light golden brown.
3. Add red chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder cook for 2 minutes.
4. Add curry leaves, salt to taste, sugar, lime juice and little chopped fresh coriander leaves and cook well.
5. Now add boiled White Chana cook for 5 minutes. Then add tomato puree and cook till the oil comes out on top of the curry. Add Basmati Rice and cook for 5 minutes.
6. Serve rice in a bowl and garnish with chopped fresh coriander leaves.
7. Happy Cooking!

kabuli channa, basmati rice, green chilies, gingergarlic, fresh coriander leaves, curry, refined oil, butter, cumin, red chili powder, turmeric powder, coriander powder, amchur powder, garam masala, lime juice, white sugar

Taken from www.food.com/recipe/kabuli-chana-masala-rice-489515 (may not work)