The masala and the combo of those two Ingredients Channa and Capsicum were perfect....
Enjoy the recipe..
BLACK CHANNA AND CAPSICUM MASALA RICE
2 Cups Rice ( sona masoori or any brand of your choice )
1/2 Cup Black Channa Dal / Black Garbanzo beans / Kadale Kaalu / karuppu konda kadale
3 Green Peppers ( Capsicum )
2 sprig curry Leaves
3 tbsp of fresh coriander leaves
5 to 6 cups of water
1 tbsp Salt
1 tsp Mustard seeds
1 tbsp channa dal
1 tbsp urad dal
4 tbsp oil
Dry Roast without oil
1 tbsp of Linseed
1 tbsp of Quinoa
Roast with a tsp of oil
1 and 1/2 tsp Urad dal
1 tsp Channa dal
1 tsp Coriander seeds
7 to 8 Badgi chillies
1/4 tsp of Hing/Asafoetida (no need to roast this just add it when you are grinding )
3 tbsp coconut
If you are using these Black Channa Dal for the first time you need to soak it over night or at least for 8 hours with a pinch of Baking soda which help in soaking the beans completely when cooked it would be quite soft. Before cooking wash the soaked beans at least 3 times then cook it in a pressure cook with a 1/2 tsp of salt for up to 3 whistles.
First of all prepare your Rice, I use sona masoori rice, as even this comes in different packaged names, I would say cook the rice as you always do., to make rice I usually cook rice with 2 and 1/2 to 3 cups of water depending on the rice I use with a tsp of oil to make it fluffy and perfectly done with not being mushy.
spread it on a plate to cool down and become more fluffier.
While the rice cooking in the cooker next dry roast Linseed and Quinoa in a low flame, as it quickly starts popping up, when they do so immediately switch of the stove and put it on a plate, which makes it stop popping up.
Then Roast the other Ingredients under the roast with oil in a low flame until they change colour and smells fragrant, remove it on to a separate plate to stop it frying more. Allow both of them to cool down.
Now Drain the water from cooked.Black Channa Dal, do not throw away the water you can use it make a wonderful rasam / base for a soup etc..,
Then grind the above said to a powder then add Linseed and Quinoa with coconut and grind it into a powder.
Next chop the capsicum and heat oil in big wok / pan add the seasonings, when the mustard seeds splutter and the dals change colour add diced capsicum saute them until they become soft then add channa dal, saute them together for an other few minutes, This helps any water left over in the beans drains off then add the powder mix and add required amount of salt mix well , close the lid for few minutes.
Remove the lid add chopped coriander leaves mix well and add the cooled down rice to the dry gravy mix and blend them all well together so the masala is completely coated well enough. close the lid and leave it for 1/2 an hour or you can even serve it immediately.
You can squeeze juice of 1 lemon if you want gives a bit of tanginess to the rice.
You can even add garlic, ginger and green chillies crush them and add it to the seasonings directly and you can also add 1 or 2 onions if you want, but remember to either reduce the quantity of red chillies or completely omit it and use required amount of green chillies only.
Hope you like this..., tell me if you tried it....
Check out this website for nutritional facts about Black Channa / Garbanzo beans and this article too on more about Garbanzo beans which comes in white ( kabuli channa / white chickpeas ), green, light brown etc..,
Don't ask me why I have taken a photo with Rosemary, my neighbour gave me a bunch when we clearing up the Garden, as he had loads of it.., Doesn't my iphone doing a job at taking photos :), I will have to post pone of me buying a camera for some more days 🙁 ... c u soon with an other mouthwatering post soon.
Sending this to MLLA # 49 hosted by simone of briciole, started by susan '' The well seasoned cook ''.
I would also like to link this to Hearth and soul Hop run by 6 hostess, I am linking this in Alea of Premeditated left overs
Sending this to Nalini's kitchen hosting show me your hits - Legumes and Lentils started by Sangee of sangee's kitchen.