Khumb Chana Masala | Indian Chickpea & Mushroom Curry

Finely dice the onions. Peel and finely chop or grate the garlic cloves and fresh ginger. Clean the mushrooms and cut into halves or quarters depending on their size. Rinse the chickpeas in a sieve under cold water and drain well.

Rinse the basmati rice thoroughly in a sieve until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, cover, and let simmer gently over low heat for about 12–15 minutes until tender. If desired, lightly preheat plates in the oven at 60 °C.

Heat the vegetable oil in a wide pot or large pan over medium heat. Add the diced onions and sauté for 4–5 minutes until translucent and lightly golden brown. Then add the garlic and ginger and sauté for 1 minute while stirring until fragrant.