Thursday, September 22, 2011

Pea’s rice

Pea’s rice is a nutri
tious flavored rice, one that is spicy. A recipe rich in proteins.

Preparation time: 30-35 mins

Serves: 2


Raw rice (Chawal
/Biyyam) 1 cup (200gms)
Black Chick peas (Kaala channa/Senagalu) ¼th cup (50 gms)
Green peas (batani) ¼th cup
Pomegranate seeds ¼th cup
Onion 1
Green chillies 2
Red chilli 1
Chopped coriander 2 tsp
Refined cooking oil 1 tbsp
Cumin seeds (Jeera/Jeelakarra) 1tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Sambar powder/ Vangibath powder 1 tbsp
Pinch of asafoetida (hing/inguva)
Pinch of turmeric (Haldi/pasupu)

Salt to taste

Fresh and grated coconut to garnish (Optional)


Wash and soak the black chickpeas overnight. (Black chickpea sprouts are available at most stores. This is also a quick option).

Pressure-cook the black chickpeas to 5 whistles. Pressure-cook rice and green peas to 3 whistles (if using frozen green peas, pressure cooking is not required).

Finely chop onion and coriander, slit the green chillies.

Heat oil in a pan/kadai (Bandli/mookudu). Add cumin seeds, green chillies, red chilli, black gram, a pinch of asafoetida, chopped coriander and a pinch of turmeric.

To the seasoning add chopped onion and fry until transparent.

Add the green peas, black chickpeas and pomegranate seeds. Sauté and cook until the peas turn soft.

Add sambar powder/vangibath powder as available, salt to taste and mix well until all the peas are evenly spiced.

Remove from heat, add the pressure-cooked rice and mix well. Garnish with coconut before serving.

Serve mixed pea rice with the banana stem raitha or any yoghurt-based dish, considering it is a little spicy.


sravani.dinesh said...

Hi Pratnee,
Can we use chole channa to make this or only black channa to be used ?

Pratnee said...

Dear Sravani,

You can use the white channa as well... the black channa after soaking turns out to be a little smaller than the white channa... It is of the same size as the green peas and that is why we have used it... more for the sake of appeal.

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