Pea’s rice is a nutritious flavored rice, one that is spicy. A recipe rich in proteins.
Preparation time: 30-35 mins
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
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.