Heat a pan and add oil. Add the grinding ingredients and fry till the dal turns golden brown. Remove the fried ingredients and take to the mixer and grind it to a nice powder.
Heat a pan and add butter or cooking oil and add the seasoning ingredients and fry for a minute. Then add chopped onions along with a pinch of salt and saute them till they become transparent.
Meanwhile, drain the water from the soaked rice and keep it ready. Then add chopped carrots along with turmeric, and toss them and stir fry them in medium flame for 5 minutes. Now we need to add the ground masala and fry them for a minute.
Add the cooked chickpeas and green peas. Stir fry for a minute, then add the rice and stir fry it for another 2 minutes.
Now we need to cook them all by adding coconut milk+water. The ratio of rice and water is 1:2. For 1.5 Cups of rice, I have used 3 Cups of coconut milk + water. Addition of Coconut milk is optional. If you don’t want you can add just 3 cups of plain water.
Keep the flame high and cook the rice and vegetables. When 3/4th of the water is absorbed, we can add salt and mix once.
When all the water is absorbed, close the pan with the lid and cook for another 20 minutes in a low flame. By that time, the rice would have cooked completely and would have become fluffy without sticking and becoming mushy.
We don’t need to stir and mix the rice very frequently while cooking as it would make the breakdown the cooked rice and eventually make it mushy. Switch off the flame.
The yummy and fluffy Chickpeas Masala Rice is now ready to serve with raitha and also ready for packing the lunch box!