Soak chana overnight. Soak basmati rice for 10 minutes before cooking.
Slice onion lengthwise and slit green chillies.
Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’.
Add onion, green chillies and fry till onion turns translucent.
Add ginger garlic paste. Fry until raw smell goes away, but make sure not to over fry/ burn it.
Add chana masala powder and give a quick stir.
Add soaked rice drained from water, soaked chana and add salt.
Mix well. Add 1 & 1/2 cups of water, lemon juice and bring to boil.
Keep in lowest possible flame and cook for 12-14 minutes.
You can also pressure cook for 2 whistles in medium flame.
Once done open the cooker, add chopped coriander leaves and mix gently.