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1
Wash chickpeas in plenty of water and soak overnight in a bowl filled with water or for about 8 hours (overnight is what we do).
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2
The next day, when you want to prepare this pulao, soak rice for 30 minutes in water after cleaning and washing it in plenty of water.
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3
Cook rice in 2.
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4
5 cups of water, on low-medium flame, partially covered, until all the water has been absorbed by the rice.
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5
Spread the cooked rice out in a broad plate.
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6
Allow it to cool.
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7
Now, pressure cook the chickpeas till it becomes soft.
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8
In a wok, heat oil on medium flame.
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9
When hot, add the mustard seeds and curry leaves to the oil and allow the seeds to splutter.
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10
Once they stop spluttering, add the sliced onions.
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11
Fry till the onions turn brown.
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12
Add the chopped tomato and stir-fry for a minute or two.
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13
In the meantime, grind the coconut, red chillies, turmeric powder and cumin seeds with water (as required) to make a smooth and fine paste.
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14
Add this paste to the wok.
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15
Stir well and allow to cook for 4 minutes till the oil starts to come out at the sides of the wok.
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16
Now add the cooked chickpeas.
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17
Add salt as required and allow to cook for 5 minutes on medium flame.
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18
Remove from flame.
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19
Add this chickpeas mixture to the cooked rice.
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20
Mix well.
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21
Add salt if required and the juice of a lemon.
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22
Garnish with corriander leaves and grated raw mango.
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23
Serve hot on its own or with plain yoghurt.
