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| Ingredient | Qty |
|---|---|
| 1-1/2 cups Semiya (Vermicelli) - roasted,2 Onions - peeled and chopped,1 Green Bell Pepper (Capsicum) - chopped,1 Carrot (Gajjar) - peeled and chopped,1/2 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours & boiled until soft,1 tablespoon Sunflower Oil - as required,2 teaspoons Ghee,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Chana Masala Powder,Salt - to taste,Coriander (Dhania) Leaves - as required | 4 |
To begin making the Chole Semiya Pulao recipe, firstly boil water (almost 3 cups) in a pan. Add a little salt, semiya and boil it for about 5 to 7 minutes until the semiya is cooked.Once the semiya is cooked, drain the semiya well and wash it under running water. Let it drain completely.Fluff it gently with a fork and keep it aside.Heat oil and ghee in a heavy bottomed pan. Add cumin seeds and when it starts spluttering, add the onions. Saut� till it turns soft and translucent.Add the chopped carrot and saut� for few seconds. Now add the capsicum and continue to saut� for few seconds.�Once the carrot and capsicum are soft, add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder, chole masala powder and salt to taste.Mix well and let it cook for about 2 minutes. After 2 minutes, add in the cooked chickpeas and mix everything well.Now add the semiya, turn the heat to high and cook the Chole Semiya Pulao for about a minute or two. Check the salt and spiced and adjust the taste of�Chole Semiya Pulao accordingly. Garnish with chopped coriander leaves and serve hot.Serve�Chole Semiya Pulao�on its own for breakfast with a cup of�Filter Coffee/�Masala Chai�or pack it your Lunch Box with a bowl of Curd and�Satvik Carrot Sprouts Salad.