Chana dal pulao

Servings: 4
Soaking chana dal time: 2 hours.
Preparation time: 10 minutes.
Frying time: 12-13 minutes.
Cooking time: 10 minutes.
Total time: 33 minutes.

In many Indian households, one-pot pulao dishes are a staple for travel, picnics, or busy schedules. The combination of rice and lentils makes it both balanced and flavorful, needing little more than a side of raita or pickle.

Pulao is rice based food; having crossed many generations, it has numerous version across the world. The ‘Chana dal pulao’ is one of them which is easy to make and has unique flavour with great nutritious value.

I made this with long grain double deer Basmati rice, and the right blend of whole Garam masala and chana dal to complete the nutrition of protein in diet.

I often prepare this pulao, especially during travel or when I need a fuss-free lunch or dinner. Our time in Japan, where we lived for two and half years, made this recipe even more special; being vegetarian, we sometimes struggled to find suitable meals outside. Chana Dal Pulao became our go-to meal.

Chana Dal Pulao is a wholesome, protein-rich one-pot meal that brings together fragrant rice, split Bengal gram (chana dal), and aromatic spices. Nutritious yet comforting, it is perfect for busy days or when you want a satisfying dish with minimal effort. Do must try this simple recipe…

Ingredients:

Basmati rice: 250 gm
Split Bengal gram: 120 gm
Onion: 80-100 gm
Bay leaf: 1 no.
Cumin seed: half teaspoon.
Sugar: 1 teaspoon
Salt: 1 teaspoon (as per taste)
Water: 700 ml
Garam masala: (Clove: 3 no, Black pepper: 10-12 no, Star anise: 1 no, Mace: 2 inch piece, Black cardamom: 1 no., and bay leaf: 1 no.)
Ginger: 1 inch piece (grated)
Butter: 3-4 tablespoon

Preparation:

Soak split Bengal gram in water for couple of hour, keep aside.
Clean and wash rice. Keep aside in a sieve.
Chop onion longitudinally. Keep aside.
Grate ginger, keep aside.

Method:

Heat butter in a cooker; add Garam masala, allow sputtering it for few seconds.
Add chopped onion and grated ginger; fry it on high flame for 3-4 minutes or till it gets light brown in colour, add soaked dal
Stir fry for a minute, add washed rice and fry for 3-5 minutes.
The moment some of rice begins to change colour; add hot water, salt and sugar.
Place cooker on high flame and bring to full cooking pressure, put off the flame.
Allow cooker be cool. Keep aside.
After cooling the cooker, stir lightly the pulao with the help of fork.
Serve pulao in rice plate and decorate with fried onion, mouth watering pulao is ready to serve with “Curd”/ “Sweet Corn Raita“, “Makhana Raita” and “Avocado Salad“and “Muli Salad“.