Research "Ek Khoj"

Seasoning:-

Green Chillies 2 or 3 sliced
Mustard seeds 1 tea spoon
Cumin seeds 1 tea spoon
Curry leaves 10-15 leaves
Channa Dal (Yellow Split Peas) 1 table spoon
Cashews (optional)

Ingredients:-

Basmati Rice 2 cups
Water 3 cups
Kabuli Channa 3/4 cup
Lemon Juice 4 Oz. or to your taste

Spice Mix Powder:-

Coriander (Dhaniya) seeds 2 tbsp
Methi Seeds about 6-8
Red Chillies 4 or to your taste

Method:-

Soak Kabuli Channa for 8 hours and cook them in pressure cooker just like cooking for channa masala.
Keep them aside.
Dry Grind Coriander seeds, Methi Seeds, Red chillies.
Wash the Rice with Luke warm water and soak it in 3 cups of cold water for10 minutes.
Cook the rice in automatic rice cooker or pressure cook if you like.
[Well, I prefer automatic rice cooker, because I am not very good in using pressure cooker, anyway]
Heat 6-8 tablespoons of oil and season the Mustard seeds, Cumin seeds, Channa dal and Curry Leaves.Add Cooked Channa, and Dry Spice powder, lemon juice, salt to the above oil.
Let it stay for 2-3 minutes and switch off the stove.Pour this mixture to the cooked Basmati Rice and mix it well.

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