Cumin and Curry Leaf Creamy Risotto

Ingridients of Cumin and Curry Leaf Creamy Risotto:

• 1 tablespoon grapeseed oil
• 1 tablespoon sesame oil (not the dark)
• 15 curry leaves (washed, dried, and julienned)
• 2 green chilies (washed, dried, and sliced thin)
• 2 tablespoons cumin seeds (jeera seeds)
• 1 tablespoon black mustard seeds
• 2 onions , diced
• 8 ounces mushrooms , diced
• 4 carrots , peeled and grated
• 2 cups jasmine rice (uncooked)
• 4 cups milk
• 15 ounces chickpeas , canned (or other legume of your choice)
• salt