Tangy Kokum And Chickpea Rice Bowl Recipe

About this recipe

A refreshing blend of tangy kokum, protein-packed chickpeas, and fragrant rice, seasoned with Maharashtrian spices for a balanced and satisfying dinner.

Ingredients

• 100 g Dried Kokum
• 1 kg Rice
• - Tong Garden Cheddar N Jalapeno Chickpeas
• - Coconut Oil
• 100 g Yellow Mustard Seeds
• 100 g Jeera
• 100 g Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• 250g Green Chilli
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Soak kokum in warm water for 10 minutes to extract its tangy flavor.
2. 2. Heat coconut oil in a pan and add mustard seeds until they crackle.
3. 3. Add cumin seeds, curry leaves, and chopped green chilies to the pan and sauté for a minute.
4. 4. Stir in turmeric and red chili powder, cooking for 30 seconds to release the spices' aroma.
5. 5. Add the boiled chickpeas to the pan and mix well to coat with spices.
6. 6. Pour the kokum water into the pan and let it simmer for 3-4 minutes to infuse the flavors.
7. 7. Add cooked rice to the pan, gently folding it into the chickpea mixture.
8. 8. Sprinkle salt and stir evenly, ensuring all ingredients are well combined.
9. 9. Cook the mixture on low heat for about 5 minutes, allowing the rice to absorb the flavors.
10. 10. Garnish with freshly chopped coriander leaves before serving.