Tangy Tamarind Chickpea Rice Bowl Recipe

About this recipe

A zesty and protein-packed rice bowl featuring chickpeas simmered in a tangy tamarind sauce, complemented with aromatic spices and fluffy rice. Perfect for a satisfying lunch.

Ingredients

• 500 Gms Organic Sonamasuri White Rice
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 100 g Jeera
• - Baby Tomatoes
• 20 g Turmeric Powder
• - Red Chilli
• 500 g Jaggery
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
2. 2. Add chopped onions and sauté until golden brown, about 5 minutes.
3. 3. Stir in chopped tomatoes and cook until soft and blended, around 5 minutes.
4. 4. Add turmeric, red chili powder, and coriander powder, mixing well to coat the base.
5. 5. Pour in tamarind pulp and water, then add jaggery and salt, stirring until dissolved.
6. 6. Add boiled chickpeas to the tamarind mixture and simmer for 7 minutes to absorb flavors.
7. 7. Adjust seasoning if needed and cook until the sauce thickens slightly.
8. 8. Plate cooked rice in bowls and spoon the chickpea tamarind mixture over the top.
9. 9. Garnish with chopped coriander leaves before serving.