How to make Chana Dal Pulao
This recipe is contributed by Member Rajiv Kumar Loomb.
Main Ingredients : Split Bengal Gram, Basmati Rice (बासमती चावल)
Cuisine : Indian
Course : Rice
Chana Dal Pulao Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Rice recipes like Gajar Tamatar Pulao, Aloo Gobhi Ki Tahiri , Meat Ball Pulao, Qaabooli.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chana Dal Pulao Recipe
Split Bengal Gram soaked 150 grams
Basmati Rice soaked 2 cups
Oil 4 teaspoons
Cumin seeds 1 teaspoon
Onions finely chopped 2 medium
Cloves 5-6
Peppercorns 5-6
Green cardamoms 3-4
Bay leaves 2-3
Cumin powder 2 teaspoons
Red chilli powder 2 teaspoons
Salt to taste
Green chillies finely chopped 2
Cottage cheese 50 grams + to garnish
Method
Step 1
Heat oil in a non stick pan. Add cumin seeds. Once they crackle, add onions and sauté till brown.
Step 2
Add cloves, peppercorns, green cardamoms, bay leaves and sauté for half minute.
Step 3
Drain and add Bengal gram and mix.
Step 4
Add cumin powder, red chilli powder, salt and mix well.
Step 5
Add green chillies, reduce heat and cook for two minutes.
Step 6
Drain the rice and add to the pan.
Step 7
Add four cups water, cover and simmer till rice is cooked.
Step 8
Serve hot garnished with cottage cheese.
