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 sauté until golden brown.
– Add the ginger-garlic paste and sauté 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.