n 1. Soak the chickpeas overnight and boil them in a pressure cooker till done.nn  nn 2. Wash and soak the rice for 30 minsnn  nn 3. Cook the rice by adding 1.5 cups of water. spread the cooked rice in wide plate.nn  nn 4. In a wide pan on medium heat, add oil, when hot add the bengal gram, black gram, cashew pieces, fry for few seconds then add mustard & cumin seeds, dry redchilli, asafoetida, curry leaves and fry till the bengalgram & blackgram turn pink.nn  nn 5. Add the onions and fry till onions starts to change color nn  nn 6 meanwhile grind the coriander/cilantro leaves and green chillies into a puree by adding couple of tablespoons of water.nn  nn 7. when the onions are done add the ginger garlic paste and turmeric. cook till the raw smell of ginger garlic paste disappears.nn  nn 8. Add the coriander/ cilantro puree, coriander powder and cook till the raw smell of the puree disappears and oil seperates.nn  nn 9. Add the boiled chickpeas and cook for 2 mins. Add the cooked rice and salt, mix well, cover and cook for 6 - 8 mins mixing in between.nn  nn 10. Serve hot raita.nn  nn  nn  n