Chana Dal Rice (Pulao)

by anamika on August 20, 2011

in Tempting Rice

 Chana Dal Rice (Pulao)

A very simple pulao recipe, it really tastes well because of the flavours of all the spices in it and of course the chana dal. It is prepared in our family on the occasion of Bhai dujh as a tradition. This chana dal pulao is also called as chana dal khichadi in many homes. It is a simple yet delicious way of having rice along with cooked chana dal and all the masalas.

Ingredients -

  • Basmati Rice ÔÇô 1 cup ( you can use any variety of rice )
  • Chana Dal ÔÇô ┬¢ cup
  • Onions ÔÇô 1 large sliced
  • Potato ÔÇô 1 large chopped
  • Cloves ÔÇô 2- 4
  • Salt to taste
  • Cumin Seeds ÔÇô 1 teaspoon
  • Red chilli powder ÔÇô ┬¢ teaspoon
  • Garam Masala ÔÇô ┬¢ teaspoon
  • Bay Leave -2
  • Black Cardamom ÔÇô 2
  • Water to cook rice ÔÇô 2 and 2/3 cups (or as per your own measurement depending
    upon the rice you use)

Method -

Soak the chana dal for at least 2 hours before you cook the chana dal rice. Wash it nicely and soak in water. Drain off the water and keep aside the dal.

Heat oil in kadai or a deep pan, add cardamom, bay leaves, cloves, cumin seeds when oil is hot and the cumin seeds will splutter, stir all for few seconds now add sliced onions and chopped cubed potato. Add salt and let it cook for 5 -7 minutes on low flame. Now add the soaked chana dal to it without water and mix gently for few minutes. Add rice to the entire mixture and finally add water to it. Mix well ones gently and now close with a heavy lid and let it cook on low flame. Cook till the rice and the chana dal is cooked and all the water in the pan is used up. Switch of the flame and let the chana dal rice rest in steam for a little more while. After 5- 7 minutes open the lid and stir the cooked rice.

Serve the chana dal pulao with curd, pickles

Enjoy!!

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{ 2 comments… read them below or add one }

veena January 2, 2013 at 2:32 AM

I think you forgot to mention when to add chilli powder & gar masala pwd

Reply

madcookingfusions January 3, 2013 at 9:44 PM

thank you for highlighting it Veena and will check onto the recipe and correct wherever needed :)!

Reply

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