Kala Channa Khichadi/Biryani (Black Chickpea Biryani)

Last night I soaked some kala channa and then began my search for a recipe to make use of the black chickpeas for dinner tonight. I found several different options. Black chickpeas cooked with eggplant, dudhi (bottle gourd), yam/suran or even potatoes. While I might try one of those recipes out some time, none of them really tickled my fancy. Bhavnesh saw me typing away, with this puzzled look on my face. He asked what I was researching. When I told him, he suggested making a biryani using the kala channa and mixed vegetables. I thought what a brilliant idea! I found a recipe like the one he was talking about, revised it and here it is ....

1 cup kala channa (black chickpeas), soaked overnight
1/2 cup basmati rice
1/2 potato, peeled and diced
1/2 eggplant, peeled and diced
1/2 carrot, peeled and diced
1/2 green bell pepper, diced (I used a third of yellow, green and red)
1 onion, peeled and diced
3 tomatoes, ground into paste
1 tsp garlic paste
1 tsp ginger paste
1tsp green chili paste
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp pav bhaji masala*
Pinch of asafoetida powder
Pinch of garam masala
Few dry red chili bits
1 tbsp broken cashewnuts
3-4 black peppercorns
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
Salt to taste
2 tbsp chopped cilantro for garnish

1. Soak the black chickpeas overnight or atleast for 8 hours. Wash a few times in running water. Then boil the chickpeas with about 2 cups water in pressure cooker. I intentionally made extra to make salad for later this week. You will only use about 1/2 cup of boiled chickpeas in the biryani.
2. Soak the rice for about 10-15 minutes. Drain and keep aside.
3. Heat oil or ghee in pan. Add the mustard seeds, cumin seeds and fennel seeds. Let them fully splutter.
4. Remove from heat and then add the asafoetida powder, cashewnuts, red chili bits and black peppercorns. Mix well.
5. Next, add the onions, ginger paste, garlic paste and green chili paste. Sautee onions until they turn golden brown in color.
6. Now, add the the eggplant, carrot, potato, bell peppers and boiled black chickpeas. Sautee the veggies for about 3-5 minutes.
7. Add the pureed tomatoes next and let tomatoes cook until oil begins to separate. Also, add the following spices: salt, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala and pav bhaji masala.
8. Add the rice next along with 2 cups water. Bring to a vigorous boil, then reduce heat to low and let biryani cook for about 20 minutes.
9. Garnish with chopped cilantro and serve hot with cool chaas or chilled raita.

* I used pav bhaji masala instead of regular biryani masala in this dish. The main reason being that I was not a huge fan of the biryani masala that I used last time. It had too strong of a flavor and was not fully ground up the way I prefer. You can use whichever masala you like, though.

I also did not add any type of milk (coconut or regular). If you want to use, you can add about a half of a cup when you add the rice to pot.

Overall, this Kala Channa Biryani turned out pretty good. Bhavnesh said the chickpeas could have been cooked a little more to make them softer. Also, the rice could have been more separated. So, we gave it 4 Stars. It needs a little work in the texture department, but the taste was just right. Try it for yourself.