Chana Alu Pulao/ Chickpeas Potato Rice: From Fields to Feasts; Hono...

Hello Hive Family ! Hopefully, your weekend is also going well and relaxing. I've been quite busy in the village for the past few days. Now, I have some free time after the harvest season. Village life, which is usually slow-paced, has been bustling lately. Farmers and laborers are busy with crop harvesting everywhere. During work, when they feel hungry, they prepare something to eat right there. Since they have limited time, they often end up cooking in makeshift kitchens at the worksite. Today, I'm going to prepare a dish known as a farmer's dish during this season, which I learned from my father a few years ago. Let's get started. It's worth mentioning that this dish is quite simple, without many spices.

Ingredients:

1 Large size onion
2 Medium size potatoes
2 Medium size tomatoes
3 green chilies
1 Glass /( 250 gm) rice
250 gm chickpeas( Here, I've taken both green and black ones)
1 Tea spoon Salt ( as per need)
1 Tea spoon red chilli powder
1/2 Teaspoon turmeric powder
2 Table spoon Oil/ Ghee

Here, let me tell you that besides spices, everything else has been sourced from our farm.

Procedure:

First, finely chop all the vegetables: onions, tomatoes, potatoes, and chilies.

Soak the chickpeas and rice thoroughly in water to soften and boil them easily. And try washing the rice 2 to 3 times until the water runs clear to remove any impurities.

After heating oil in a pan, fry the onions until they are golden brown. And don't fry them for too long to avoid them turning black. They taste best when they're golden brown.
After that, add tomatoes to the pan and cook them until they are well-cooked. Cook it until the tomatoes release their red juices.

Now, add salt, red chili powder, and turmeric to the mixture and cook until they are no longer raw.
If the mixture seems dry in the pan, you can add a little water, then add potatoes and green chilies to it.

Now, add the soaked chickpeas to the pan along with a glass of water. Let them cook for a while.

After cooking for a while, add the soaked rice to the mixture and let it cook on low heat.

After simmering for 10 minutes, remove the lid from the pan. Your tasty chickpea potato pulao is ready! Serve it hot with some salad on the side. I'm glad everyone liked the rice, and it's heartening to hear that i am keeping my father's legacy alive.
I hope you liked this simple dish. Thank you for reading the post carefully.