CHOLE SEMIYA PULAO
Few days back, I made this Chole Semiya pulao for daughter’s school tiffin.
Chickpeas are known as chole in hindi and konda kadalai in tamil. It is a very rich source of protein, dietary fibre and manganese.
Like most of the kids, she is also not very fond of Upma varieties. So, I try to create new and interesting and more wholesome varieties of Upma. This was one such experiment. It came out really well. My family loved it and I hope you all would like it too:)
Prep Time | 20 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- Roasted semiya – 1+1/2 cups
- Onion - 2
- Capsicum – 1
- Carrot – 1
- Boiled Chole – 1/2 cup
- Oil - 1 Tbsp
- Ghee – 2 tsps
- Cumin seeds-Jeera -1 tsp
- Turmeric powder- 1/2 tsp
- Red chilli powder – 1/2 tsp
- Coriander powder( dhania)- 1 tsp
- Cumin powder ( jeera)- 1 tsp
- Dry mango powder – 1/2 tsp
- Chole masala powder – 2 taps
- salt to taste
- Chopped coriander – 2 tbsps
Instructions
- Boil water ( almost 3 cups) in a pan. Add little salt to the the boiling water and add water to the roasted semiya. Cover and let it rest for 10-12 mins. Drain the semiya well, wash it in running water. Let it drain completely. Fluff it gently with a fork and keep it aside.
- Peel, wash and chop onions and carrot. Wash and chop the capsicum.
- Heat oil and ghee in a pan. Add cumin seeds. When it starts spluttering, add the onions. Sauté till it turns pink.
- Add the chopped carrot and sauté for few seconds. Now add the capsicum and continue to sauté for few seconds.
- Add turmeric powder, red chilli powder, coriander, cumin, dry mango powder, chole masala powder and salt to taste. Mix well and then add the cooked chole.
- Continue to sauté till the vegetables are just cooked.
- Add the drained semiya and mix well.
- Sauté on a high flame for a min.
- Garnish with chopped coriander leaves and serve it hot with raita of your choice and chips.
Recipe Notes