Spinach Chickpea - Palak Chana Rice
By: Ananda Rajashekar
Published: Thursday, July 1, 2010 - 8:11am

Ingredients




Ingredients
100 grams fresh spinach leaves
2 green chilies
1 large onion (sliced)
2 tablespoons of oil
1 1/2 inches cinnamon stick
5 cloves 
3 cardamom
1 teaspoon ginger garlic paste
2 tablespoons of grated coconut
100 grams chickpeas (soaked and cooked or canned chick peas)
200 grams basmathi rice (soaked for 30 minutes before cooking)
400 milliliters of water (you can add more depending on the rice)
Salt to taste

Preparation

1 Method 2 Grind clean spinach and green chilies into smooth paste and set it aside 3 In a deep heavy bottom pot, warm 2 tbsp of oil, add cinnamon, cloves and cardamom. Wait for 30 to 45 seconds then add sliced onions. Fry onions till they are transparent or light brown. Now add in spinach chili paste. Fry till the oil separates out, add cooked chickpeas, mix well  Add grated coconut, fry for 30 seconds. Next add in soaked rice and fry for another 2 minutes, then mix salt. Pour in water and cook till the rice is cooked. Serve with curd or rita. I garnished the food with carrot curls and flower, check this video if you want to learn  carrot curls  and  carrot flowers