Easy Chana Dal Pulao Recipe In Just 4 Simple Steps

Chana Dal Pulao is a one-pot rice dish where tender basmati rice is cooked with chana dal, which adds a unique texture and nutty flavor to the dish. The chana dal is typically soaked and then cooked until tender, providing a satisfying bite alongside the fluffy rice. Overall, Chana Dal Pulao is a nutritious and flavorful dish that combines the richness of legumes with the aromatic qualities of rice and spices, making it a beloved choice in many Indian households.

Chana Pulao is a flavorful and nutritious rice dish made with chickpeas (chana) and aromatic spices. It's a great one-pot meal that's both hearty and satisfying. Here's a simple recipe you can follow:

1. Ingredients

For Cooking Chana:

- 1 cup dried chickpeas (or 1 can of chickpeas, drained and rinsed)

- 1 bay leaf

- 1-2 cloves

- 1-2 green cardamom pods

- 1 small cinnamon stick

- Salt to taste

For Pulao:

- 1 cup basmati rice

- 1 cup cooked chickpeas (or 1 can of chickpeas, drained and rinsed)

- 1 large onion, thinly sliced

- 2 tomatoes, chopped

- 1-2 green chilies, slit (optional, adjust to taste)

- 1 tablespoon ginger-garlic paste

- 1/2 cup plain yogurt

- 2 tablespoons oil or ghee

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- Fresh coriander leaves, chopped (for garnish)

- Fresh mint leaves, chopped (for garnish)

- 2 cups water

- Salt to taste

2. Instructions

Step 1- Cook the Chickpeas (if using dried):

- Soak the dried chickpeas in water overnight or for at least 8 hours.

- Drain and rinse the chickpeas.

- In a pressure cooker or pot, add the chickpeas, bay leaf, cloves, cardamom pods, cinnamon stick, and salt.

- Add enough water to cover the chickpeas by about 2 inches.

- Cook the chickpeas until tender (about 2-3 whistles in a pressure cooker or 45-60 minutes on the stovetop). Drain and set aside.

Step 2- Prepare the Rice:

- Wash the basmati rice under cold water until the water runs clear. Soak for 20-30 minutes, then drain.

Step 3- Cook the Pulao:

- Heat oil or ghee in a large pot or pressure cooker over medium heat.

- Add cumin seeds and let them splutter.

- Add the sliced onions and saut until golden brown.

- Add the ginger-garlic paste and saut for a minute until the raw smell disappears.

- Add the chopped tomatoes and green chilies (if using). Cook until the tomatoes are soft and the oil starts to separate.

- Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Stir well to combine.

- Add the cooked chickpeas and mix well.

- Stir in the yogurt and cook for a few minutes until the mixture is well combined and starts to thicken.

- Add the soaked and drained rice. Gently mix to combine the rice with the chickpea mixture.

- Add 2 cups of water. Adjust salt if needed.

- Bring to a boil, then reduce the heat to low. Cover the pot and cook for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.

Step 4- Garnish and Serve:

- Once the rice is cooked, gently fluff it with a fork.

- Garnish with fresh coriander and mint leaves.

- Serve hot with raita, pickle, or a side salad.

Enjoy your Chana Pulao! It's a wholesome meal that's perfect for lunch or dinner and can be enjoyed on its own or with your favorite accompaniments.