Rice Rawa 1 cup
Black Chickpeas / Kala Chana 1/4 – 1/2 cup
Green Chiles 2
Ginger 1 inch piece
Salt to taste
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 4
Curry Leaves few
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Soak kala chana in water for probably 6-9 hrs.
Remove stems, wash and chop green chiles.
Wash, peel and mince the garlic.
Heat oil in a deep pan, add all talimpu ingredients in order.
When dal changes color, add green chiles, garlic and kala chana.
Immediately pour 2 cups of water.
Bring to boil, add salt and rice rawa.
Mix thoroughly and simmer the flame.
Cook covered for about 5 minutes or until all the water is absorbed by stirring occasionally to avoid burning
Add more water and cook again if the rawa is uncooked.
Serve hot with any chutney or pickle.
Notes: You can also do the whole process in electric rice cooker like i did. Rice rawa is nothing but ground raw rice. You can grind the rice in batches but make sure not to powder the rice.