| Prep: 25 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 695 | 9.6g | 1.3g | 123g |
| sugars | fibre | protein | salt |
| 13g | 14g | 21g | 0.8g |
Why I Love Indian Aloo Chana Rice Bowl with Pickle, Chutney, and Salad
As a culinary enthusiast, my tastes span the globe. Born and raised on the East Coast, I have a special place in my heart for New England seafood, but I equally revel in the opportunity to experiment with flavors from every corner of the world. Today, I’d like to introduce you to an Indian dish that, at first glance, may seem a little out of my wheelhouse – the Aloo Chana Rice Bowl with Pickle, Chutney, and Salad.
The Charm of Indian Cuisine
Indian cuisine is rich, diverse, and incredibly exciting, just like the country itself. The way that a myriad of spices are masterfully blended in each dish always holds a fascination for me. This Aloo Chana Rice Bowl with Pickle, Chutney, and Salad is a brilliant example of how Indian cuisine manages to delicately juggle a variety of flavors and textures within a simple bowl of rice.
The dish has a beautiful array of flavors, somewhat reminiscent of some Middle Eastern dishes like Tabouli salad or a hearty Falafel bowl, yet distinctively Indian in its taste profile.
Creating Something Unique
Despite my Portland roots, bridging different culinary worlds has always been a thrilling journey for me. Cooking up global cuisine at home helps me connect with different cultures – every dish is a unique narrative. Creating the Aloo Chana Rice Bowl with Pickle, Chutney, and Salad was inspired by none other than the Indian-born, London-based chef Ravinder Bhogal. Her remarkably inventive way of enhancing traditional recipes with her modern culinary flair got me started on this exhilarating gastronomic adventure.
Remember, adventurous as one might be, every good cook knows that a dish is only as good as the ingredients that go into it. This Aloo Chana Rice Bowl with Pickle, Chutney, and Salad is no different! From the aromatic Basmati rice to the tangy Indian pickle, every component plays a decisive role in the phenomenal taste of this dish.
So, whether you’re a seasoned gourmand or a curious food explorer, I invite you to shift gears from lobsters and chowders, and embrace the captivating world of spice-infused Indian cuisine with this vibrant and flavorsome Aloo Chana Rice Bowl with Pickle, Chutney, and Salad. Enjoy the culinary journey!
What You’ll Need
- 3 cups Basmati rice
- 1 lb Potatoes, peeled
- 1 can (15 oz) Chickpeas
- 2 large Onions, finely chopped
- 2 large Tomatoes, finely chopped
- 6 cloves of Garlic, minced
- 2 inches of fresh Ginger, finely grated
- 4 Green chilies, split
- 1 tsp Cumin seeds
- 2 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Garam masala powder
- 2 tbsp Vegetable oil
- Salt to taste
- For the Chutney:
- 1 cup fresh Mint leaves
- 1 cup fresh Cilantro leaves
- 2 Green chilies
- 1 small Onion, chopped
- 1 tsp Cumin powder
- Salt to taste
- For the Salad:
- 2 large Cucumbers, thinly sliced
- 2 large Tomatoes, thinly sliced
- 1 large Onion, thinly sliced
- 1 Lemon, juiced
- Salt to taste
- For the Pickle
- 1 jar (16 oz) Mango pickle or your choice of Indian pickle
Method
Step One:
Start by washing the basmati rice under cold water until the water runs clear. Then, set aside to soak for half an hour. After soaking, cook the rice until it’s perfectly tender. Set this aside once done.
Step Two:
In a large pan or wok, heat the vegetable oil at medium heat and add the cumin seeds. Once these start to splutter and pop, add the finely chopped onions, minced garlic, and freshly grated ginger. Stir this until the onions become golden brown.
Step Three:
After the onions turn golden brown, add the finely chopped tomatoes and slit green chilies into the pan. Stir until tomatoes are cooked, then add turmeric powder, red chili powder, and garam masala powder. Stir until the spices are properly mixed with the tomato-onion mixture.
Step Four:
Add peeled potatoes and chickpeas to the mixture, and toss until all ingredients are coated and mixed well. Cook covered on medium heat, until potatoes are cooked through and tender. Add salt to taste.
Step Five:
While the Aloo Chana is cooking, prepare the chutney. Combine the fresh mint leaves, fresh cilantro leaves, green chilies, chopped onion, cumin powder, and salt in a blender. Blend until it forms a smooth chutney.
Step Six:
Next, prepare the salad. In a large bowl, combine the thinly sliced cucumbers, tomatoes, and onion. Squeeze the juice from the lemon over the top and add salt to taste, then toss until everything is coated in the lemon juice.
Step Seven:
Finally, serve the cooked basmati rice in a large bowl. Top with a generous serving of the cooked Aloo Chana, then drizzle with the fresh chutney. Serve the salad on the side, along with your choice of Indian pickle.
