For a 1.5:1 (measured in cup) ratio of Rice and Channa,

Ingredients

• Green Chillies (4) finely chopped
• Medium sized onion (1) cut into thin strips
• Ginger Garlic paste (thick) (0.5 tablespoon)
• Green Cardamom (3)
• Cloves (2)
• Cumin seeds (1.5 teaspoon)
• Red Chilli powder (0.5 teaspoon)
• Coriander powder (1 teaspoon)
• Any green/brown texture spice powder (1 teaspoon) (I use and also recommend this)
• Ghee (2 medium-sized eating spoon)
• Salt (somewhere between 4 to 5 teaspoon based on preference)
• Water (1 cup of water for channa + X cups for 1.5 cups of rice based on the rice variety.)

Steps

1. Wash the rice and keep it aside.
2. Put ghee into the pressure cooker and wait till it gets heated. Keep the flame on medium throughout.
3. Add cardamom and cloves into it. Wait till you get the aroma and don't burn it.
4. Add ginger garlic paste and saute it so that it mixes well with ghee.
5. Add cumin seeds and chillies at the same time and saute for a couple of seconds.
6. Add onions into the cooker before the cumin seeds turn black. Saute till the onions turn mushy.
7. Add red chilli and coriander powder. Mix it well.
8. Add 1 teaspoon of salt. Mix it. Then add channa into it. Mix it well.
9. Add 1 teaspoon of salt. Add the spice powder. Mix it well.
10. Add rice into it and mix it well.
11. Add water and add the remaining teaspoons of salt.
12. Cook for X whistles based on rice variety.