Chole Semiya Pulao Recipe - Chickpea Vermicelli Pulao
Total Time: 35 minutes
Cuisine: Indian
Ingredients:
- salt
- cumin powder (jeera)
- amchur (dry mango powder)
- ghee
- coriander (dhania) leaves
- red chilli powder
- carrot
- kabuli chana (white chickpeas)
- semiya (vermicelli)
- onion
- cumin seeds (jeera)
- green bell pepper (capsicum)
- coriander powder
- turmeric powder
- chana masala powder
- sunflower oil
Instructions:
- 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