Black Chickpea (Kala Chana) Pulao with Candied Carrot Strips

Ingredients

• 200 gm (1 cup) kala Chana (soaked overnight and water discarded)
• 2 bay leaf
• 2-1" cinnamon stick
• 285 g (1 1/2 cup) brown basmati rice, rinsed and soaked for a minimum of 15 minutes
• 2 tomatoes, chopped
• 1 small onion, sliced (about 1/3 cup)
• 2 tsp ginger, finely chopped
• 3 black cardamom, lightly pounded
• 1 tsp cumin seeds
• 1 tsp freshly ground black pepper
• 2 green chilies, finely chopped
• 1 tbsp. cilantro, chopped
• Salt to taste
• 2 tbsp. lemon juice (or to taste)
• 2 tbsp. coconut oil
For garnish
• 2 carrots, thinly cut into strips
• 2 tsp. coconut oil
• 1 tbsp. turbinado sugar

Instructions

Cooking Kala chana
1. Place the black/brown chickpeas along with bay leaf and cinnamon, in a pressure cooker with 4 1/2 cups of water (that way you will have 3 cups stock to cook rice).
2. Lock pressure cooker lid, and bring to high pressure over medium high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as necessary to maintain high pressure.
3. Remove the cooker from heat and let the pressure release naturally (takes about 10 minutes).
4. Drain and reserve chickpeas and water separately.
5. Alternately, place the beans with bay leaf and cinnamon in a regular pot.
6. Bring to a boil, reduce the heat and simmer, covered, until chickpeas are al dente. (Replace water as needed so that the chickpeas are always covered with liquid as they cook.)
Cooking Pulao
7. Heat 2 tbsp. oil in a wide sauté pan or wok (pan should be at least 2 1/2" deep) on med-high heat.
8. Add cumin and black cardamom. Let them sizzle a bit.
9. Now add sliced onion. Sauté until light pink.
10. Add tomato and finely chopped ginger. Cook, stirring often for 5 minutes, until tomatoes cook down (add a tbsp. or two of water to prevent sticking if necessary).
11. Add brown rice and stir. Saute for 2-3 minutes. This helps build flavor, but is definitely optional.
12. Pour 3 cups chickpea stock (If it is less add water to make up), salt, crushed black pepper and green chilies into the saucepan and increase the heat to medium-high. Bring to a boil.
13. As soon as the water comes to a boil, reduce the heat to low and cover the pan with tight fitting lid.
14. Cook for 40 minutes, and about halfway through the cooking time, stir in one cup chickpeas (you can safely store the remaining chickpeas in fridge for 4 days).
15. While the pulao is cooking heat 2 tsp oil in a small pan.
16. Add the carrot strips and sauté for 1 minute. Sprinkle turbinado sugar and 1 tbsp. water over the carrots .
17. Reduce heat to low, cover pan cook for 1 minute until there is no liquid. Remove from heat.
18. Once the rice has finished cooking, leave it to rest for 5-10 minutes.
19. Remove the lid and fluff up the rice with a fork. Stir in cilantro and lemon juice.
20. Transfer to a serving dish, top with carrot strips. Enjoy!

Notes