Wednesday, May 9, 2012

Black Chickpeas & Rice

I came across a very interesting quote today:
“The world suffers a lot. Not because of the violence of bad people, but because of the silence of good people!”  - Napoleon

I genuinely believe that the world is filled with good people.  There are very few people who commit bad deeds.  But the overwhelming majority is the good people – people like you and me.  Then if people like you and me is the majority and we wince every time we see what is happening in Syria or want to take action to save the millions in Sudan or know we are heading towards environmental catastrophe with the way we are abusing our natural resources – is it you and me to blame for the suffering of the world because we choose to keep silent and “go along” with what is happening?  When did the minority become stronger?  Were we not always told that good prevails over evil?

What can I, an individual entity, do to change the state of affairs of the world?  What can I do to stop injustice?  How can you and I get to break the silence of the good people to stop the violence of the bad? 

Preparation Time: 45 minutes
Serves: 6


2 cups black chickpeas (kala channa)
2 cups basmati rice
1 big yellow onion
1 green chili
1 teaspoon dried mango powder
2" piece cinnamon
3 cardamoms
6 cloves
2 bay leaves
1 teaspoon cumin seeds
100 grams tomato puree
3 cups hot water
1 tablespoon corn oil
2 tablespoons coriander leaves


  1. Soak the chickpeas for 12 hours in water.  Now pressure cook this with 1 cup water for 20 minutes.  Keep aside.  
  2. Wash and soak rice in warm water for 15 minutes.  
  3. Chop onions and slit the chili and keep aside.  
  4. Heat oil in a vessel and when hot, add the cumin seeds, cardamom, cinnamon and cloves.  Now add the onions and the chili.  Fry stirring continually for 8 minutes or till the onion is golden brown.  
  5. Now add the chickpeas and the mango powder and stir for another 5 minutes. 
  6. Add the tomato puree and drain and add the rice.  Mix well.  
  7. Boil three cups of water and add to the rice chickpea mixture.  When it boils, reduce flame and cook on low flame covered for 20 minutes or till the rice is fully cooked.  
  8. Garnish with coriander leaves before serving.

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