Hare Chane Ki Sabzi With Peele Chawal

For The Hara Chana

1. In a pressure cooker, heat oil and add the cumin seeds. As they start crackling, add cloves, cinnamon and bay leaf. The moment they release their aroma, add chopped onion and saute till golden brown, on medium flame.
2. Now, add curd to a bowl and add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, salt. Whisk till the curd doesn’t have any lumps or grainy texture and add to the onions.
3. Cook the masala till you see the oil separate.
4. Now add the choliye (hare chane) to the masala and give a nice stir so everything combines well.
5. Add diced tomatoes and a green chilli (optional) and mix well. Allow it to Cook for 2-3 mins on medium flame, then add water till it covers the masala . Close the cooker with it’s lid and give it 3-4 whistles.
6. Once done, switch off the flame and allow the cooker to release its pressure completely.
7. Remove the lid and take out the hare chane ki sabzi in a serving dish and garnish with freshly chopped coriander leaves.

For Peele Chawal

1. On medium flame, heat oil in a deep bottom pan (kadhai), then add cumin seeds, followed by mustard seeds, curry leaves and turmeric powder.
2. Mix and immediately add the boiled rice. Season with salt and toss till all the grains of rice turn yellow (Peele)
3. Switch the flame off, squeeze some lemon juice, give it a gentle mix and serve the tangy Peele Chawal in a bowl and serve along with the hare chane ki sabzi.