Few days back, I made this Chole Semiya pulao for daughter’s school tiffin.
Chickpeas are known as chole in hindi and konda kadalai in tamil. It is a very rich source of protein, dietary fibre and manganese.
Like most of the kids, she is also not very fond of Upma varieties. So, I try to create new and interesting and more wholesome varieties of Upma. This was one such experiment. It came out really well. My family loved it and I hope you all would like it too:)
Roasted semiya – 1+1/2 cups
Onion – 2
Capsicum – 1
Carrot – 1
Boiled Chole – 1/2 cup
Oil – 1 tbsp
Ghee – 2 tsps
Cumin seeds ( jeera)- 1 tsp
Turmeric powder- 1/2 tsp
Red chilli powder – 1/2 tsp
Coriander powder( dhania)- 1 tsp
Cumin powder ( jeera)- 1 tsp
Dry mango powder – 1/2 tsp
Chole masala powder – 2 taps
Salt to taste
Chopped coriander – 2 tbsps
Boil water ( almost 3 cups) in a pan. Add little salt to the the boiling water and add water to the roasted semiya. Cover and let it rest for 10-12 mins. Drain the semiya well, wash it in running water. Let it drain completely. Fluff it gently with a fork and keep it aside.
Peel, wash and chop onions and carrot. Wash and chop the capsicum.
Heat oil and ghee in a pan. Add cumin seeds. When it starts spluttering, add the onions. Sauté till it turns pink. Add the chopped carrot and sauté for few seconds. Now add the capsicum and continue to sauté for few seconds.
Add turmeric powder, red chilli powder, coriander, cumin, dry mango powder, chole masala powder and salt to taste. Mix well and then add the cooked chole.
Continue to sauté till the vegetables are just cooked.
Add the drained semiya and mix well.
Sauté on a high flame for a min.
Garnish with chopped coriander leaves and serve it hot with raita of your choice and chips:)