2 large tomatoes, coarsely chopped
1 large red onion, 1/2 coarsely chopped and 1/2 thinly sliced
3-5 fresh green chiles, such as Thai or serrano, stemmed
2 tablespoons canola oil, divided
1/2 cup golden raisins
1/4 cup raw cashews
1 teaspoon cumin seeds (or 1/2 tsp ground cumin)
4 cardamom pods
2 bay leaves
1/2 tsp ciinnamon
1 teaspoon garam masala
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1 cup white basmati rice, preferably Indian or Pakistani
1 bunch (8 ounces) mustard greens, tough ribs removed, leaves finely chopped
8 ounces cauliflower, cut into 1/2-inch florets
1 15-ounce can chickpeas, rinsed
1 cups water, divided
Directions:
1) Cook rice, set aside.
2) Puree tomatoes, chopped onion and chiles to taste in a blender, scraping down the sides as needed, to make a smooth sauce.
3) Heat 2 tablespoons oil in a large skillet over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes. Transfer to a plate with a slotted spoon.
3) Add cumin seeds, cardamom pods, bay leaves and cinnamon to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring, until light brown, 2 to 3 minutes.
4) Carefully pour in the pureed tomato mixture (it may spatter) and reduce heat to medium. Stir in garam masala, 3/4 teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
5) Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce. Cover and remove from the heat.
6) Preheat oven to 350°F. Spread half the chickpea curry evenly in a 9x13 baking dish lightly coated with cooking spray. Spread the rice mixture on top of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil. Bake until the rice is tender, about 30 minutes. Remove the bay leaves, cardamom pods and cinnamon sticks before serving.
3) Heat 2 tablespoons oil in a large skillet over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes. Transfer to a plate with a slotted spoon.
3) Add cumin seeds, cardamom pods, bay leaves and cinnamon to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring, until light brown, 2 to 3 minutes.
4) Carefully pour in the pureed tomato mixture (it may spatter) and reduce heat to medium. Stir in garam masala, 3/4 teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
5) Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce. Cover and remove from the heat.
6) Preheat oven to 350°F. Spread half the chickpea curry evenly in a 9x13 baking dish lightly coated with cooking spray. Spread the rice mixture on top of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil. Bake until the rice is tender, about 30 minutes. Remove the bay leaves, cardamom pods and cinnamon sticks before serving.
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