1-2 teaspoons oil of choice
1/2 onion, diced
1/4 teaspoon brown mustard seeds
1/4 teaspoon cumin seeds
2 cups water
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon amcur powder (mango powder)
3/4 teaspoon garam masala
1-3 bay leaves
1 cup basmati rice
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes, petite preferred
1 cup cauliflower florettes, fresh or frozen (optional)
Saute the onion in the oil for a few minutes on medium high. Add the seeds and cook 2 more minutes. Add the water and deglaze the pan if needed. Add in all the other spices and bring to a boil. Add the rice, beans and tomatoes. Stir, cover and bring to a boil. Gently place the cauliflower on top and put a lid on the pot. Simmer on medium low covered for 20 minutes or until rice is done.
If using an electric stove heat the lower temperature burner while sauteing the onion and simply move the pan from the high burner once the liquid is boiling and steaming to the lower one for the proper time.
Add salt and cilantro as desired and serve with roti.
Source of recipe: This recipe came together as I was in a hurry and combined several recipe ideas, on from a friend from India and one from Radiant Health, Inner Wealth by Quintessence.