Chana Dal Pulao Recipe
Ingredients
Basmati Rice – 2 cups (soaked for 30 minutes)
Chana Dal – 1 cup (soaked for 2 hours)
Oil – 2 tablespoons
Whole Spices
Bay Leaves – 2
Black Cardamom – 1
Cloves – 4-5
Green Cardamom – 2
Cinnamon Sticks – 3 small pieces
Black Peppercorns – 10-12
Star Anise – 1
Cumin Seeds – 1 teaspoon
Dried Red Chilies – 2-3 (optional, for extra heat)
Onion** – 1 large, sliced
Ginger-Garlic Paste – 1 tablespoon
Green Chilies – 3-4, crushed (adjust to spice preference)
Tomatoes – 2 medium, chopped
Coriander Powder – 1 teaspoon
Fennel Powder (Saunf Powder) – 1 teaspoon
Coriander Leaves – 1 handful, chopped
Mint Leaves – 1 handful, chopped
Yogurt – 4 tablespoons, whisked
Salt – 1½ teaspoons (adjust to taste)
Water – 3 cups (for cooking)
Ghee (Clarified Butter) – 2 tablespoons (optional)
Fried Onions – 2 tablespoons (optional, for garnish)
Spicy Chutney
Dried Red Chilies – 3-4
Garlic Cloves – 3-4
Cumin Seeds – ½ teaspoon
Salt – ½ teaspoon (adjust to taste)
Tomato – 1 large, chopped
Lemon Juice – ½ lemon
Let’s Start Recipe
Today, we are making a **Chana Dal Pulao** It’s very tasty, fluffy, and easy to make. The recipe is not only healthy but incredibly flavorful, and we’re also preparing a **spicy tangy chutney** to go along with it! It’s perfect for any meal, and I’m sure you’ll love it. Let’s start with the recipe!
Step 1 : 🍚 Preparing Rice and Dal
Take **2 cups of basmati rice**, rinse it well, and soak it for **30 minutes**. You can use any rice you prefer, such as Seela rice or Basmati.
For the dal, take **1 cup of chana dal**, soak it for **2 hours**. This helps it cook faster and makes it softer.
Step 2 : 🧄 Cooking the Spices
Heat **2 tablespoons of oil** in a pan.
Once the oil is hot, add the following whole spices:
2 bay leaves
1 black cardamom
4-5 cloves
2 green cardamoms
3 small cinnamon sticks
10-12 black peppercorns
1 star anise
1 teaspoon cumin seeds
2-3 dried red chilies** (optional for extra heat)
Stir them lightly to release their fragrance. Be careful not to burn them.
Step 3 : 🧅 Sautéing Onions and Garlic
Now, add **1 large sliced onion** to the pan. Fry the onion for **1-2 minutes** until it becomes soft, but don’t let it brown too much.
Add **1 tablespoon ginger-garlic paste** and **3-4 crushed green chilies**. You can adjust the spiciness according to your preference.
Sauté everything until it’s well cooked and aromatic.
Step 4 : 🍅 Adding Tomatoes and Spices
Add **2 medium-sized tomatoes**, chopped. Cook the tomatoes for a minute, just enough to soften them.
Now, add **4 whole green chilies**, **1 teaspoon coriander powder**, and **1 teaspoon fennel powder**. These spices will give a great aroma and flavor.
Add **1 cup of soaked chana dal** to the mixture and sauté for a minute to blend the flavors.
Step 5 : 💧 Adding Water and Cooking Dal
Pour **½ cup water** into the pan and let the dal cook for **10 minutes** on medium flame. Cover the pan to allow the dal to cook through.* In the meantime, **drain the soaked rice** and set it aside.
Step 6 : 🍚 Adding Rice and Cooking
After 10 minutes, add the **soaked rice** to the dal mixture.
Add **4 tablespoons of whisked yogurt** to give a creamy texture to the rice and keep the grains white.
Next Add **1½ teaspoons salt** (adjust to taste), and **3 cups of water**. Stir everything well.
Step 7 : 🔥 Cooking the Pulao
Let the water boil on high heat, and once it starts boiling, reduce the heat to **medium** and cover the pot.
Let it cook for **7-8 minutes** until the water level is almost absorbed by the rice.* After that, reduce the heat to **low** and cook for another **7-8 minutes** on low flame.
Then, let it sit for **15 minutes** with the gas off. This will allow the flavors to meld and the rice to fluff up perfectly.
Step 8 : 🍽️ Making the Spicy Chutney
While the pulao is cooking, let’s prepare the spicy chutney:
In a blender, combine:
3 dried red chilies
3-4 garlic cloves
½ teaspoon cumin seeds
½ teaspoon salt
1 large tomato**, chopped
½ lemon juice
Grind everything to a smooth paste.
This chutney will be **spicy, tangy, and perfect** to complement the chana dal pulao.
🌟 Serving the Pulao
Once the **Chana Dal Pulao** is ready, fluff the rice gently. To ensure that the rice remains fluffy and doesn’t stick, use a spoon and carefully mix it from the sides.
Serve the **Chana Dal Pulao** with the **spicy chutney** for an extra kick of flavor.
Tip
The key to making fluffy rice is to let the steam escape before you stir it. This helps prevent the rice from sticking together.
This **Chana Dal Pulao** is a one-pot meal that is **nutritious**, **tasty**, and full of flavor.
You can adjust the spiciness of the chutney according to your taste.
Do try this **Chana Dal Pulao** with the **spicy chutney** at home and let me know how it turns out. If you enjoyed this recipe, please like, share, and comment!