Indian Achari Chana | Spicy Chickpea Curry

Drain the chickpeas in a colander, rinse thoroughly under cold water, and drain well. Peel and finely dice the onion, garlic, and ginger. Halve the red chili pepper lengthwise, remove the seeds, and cut into thin strips.

Thoroughly rinse the basmati rice in a sieve until the water runs clear. Then bring to a boil in lightly salted water according to package instructions, reduce the heat, cover, and let simmer gently for about 12 minutes until cooked.

Heat the vegetable oil in a large pan or a wide braising pot over medium heat. Add the yellow mustard seeds and toast until they begin to pop and release their nutty aroma (approx. 30 seconds).