by Tarla Dalal
Added to 109 cookbooks
This recipe has been viewed 6252 times
- Soak the black-eyed beans, Kabuli chana and peanuts for at least 6 to 7 hours. Then, boil together until cooked. Drain.
- Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
- Heat the oil and fry the mustard seeds until they begin to crackle.
- Add the onions and tomatoes and fry for 1 minute. Add the chilli powder and garam masala and fry again for a few minutes.
- Add the cooked beans, Kabuli chana, peanuts, rice, the lemon juice and salt. Mix well.
- Serve hot.
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