Mint/Pudhina which is highly fragrant is high in iron and fibre. Recently, I made Pudhina rice with chickpeas which is again a good source of protein. I added some coriander leaves too!
Ingredients:
Mint - 1 cup (washed)
Coriander leaves - 1/2 cup (optional)
Chickpeas - 1/2 cup (soaked in water overnight and boiled)
Green chilli - 2 or 3
Garam masala - 1 tsp
Hing - a pinch
Cumin seeds/Jeera - 1/2 tsp
Butter - 1 cube
Cooked rice - 1 cup
Salt to taste
Method:
Grind Mint, Coriander leaves & Green Chilli and keep the green paste aside.
Heat butter in pan and fry jeera, hing and the green paste.
Cook till the raw smell goes off.
Now add the cooked chickpeas, garam masala and salt to taste.
Stir it till the chickpeas gets mixed to the masala & green paste.
Add the white rice into the pan and mix it till the rice is all coated evenly into green!!
Mint rice with chickpea is ready to be served. It goes well with raita.
Sending this entry to Herbs and Flowers in my platter hosted by PJ
Mint - 1 cup (washed)
Coriander leaves - 1/2 cup (optional)
Chickpeas - 1/2 cup (soaked in water overnight and boiled)
Green chilli - 2 or 3
Garam masala - 1 tsp
Hing - a pinch
Cumin seeds/Jeera - 1/2 tsp
Butter - 1 cube
Cooked rice - 1 cup
Salt to taste
Method:
Grind Mint, Coriander leaves & Green Chilli and keep the green paste aside.
Heat butter in pan and fry jeera, hing and the green paste.
Cook till the raw smell goes off.
Now add the cooked chickpeas, garam masala and salt to taste.
Stir it till the chickpeas gets mixed to the masala & green paste.
Add the white rice into the pan and mix it till the rice is all coated evenly into green!!
Mint rice with chickpea is ready to be served. It goes well with raita.
Sending this entry to Herbs and Flowers in my platter hosted by PJ
