Chana Dal Pulao Recipe

Name: Chana Dal Pulao
Prep time: 10 min
Cook time: 20 min
Total time: 150 min
Yield: 4 people
Ingredients: ¾ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) (1 Cup - 250ml); 1 Cup Raw Rice (I used Basmati. We can use ponni or sona masoori also); 1 Onion (Finely Sliced); 10 Mint Leaves; 2¼ Cups Water; 1 tsp Salt (Adjust As Needed); ½ Garam Masala; ½ Red Chili Powder; 2 tbsp Ghee; ½ tsp Peppercorns; 1 tsp Cumin Seeds; 1 inch Cinnamon Stick; 1 Bay Leaf; 3 Cloves; 2 Cardamom; 2 Green Chili (Slit); 1 tsp Ginger (Grated); 1 Star Anise

Posted on Mar 20th, 2020

by Sowmya Venkatachalam

Categories:

Rice varieties

4 from 2 votes

Chana Dal Pulao, a one-pot complete meal with well balanced carbs, proteins and mild spices. Chana dal is soaked and cooked in pressure cooker along with rice and mild spices. Its perfect for Kids' Lunch Box! Serve the Pulao with Raita of your choice and enjoy this delicious and healthy Rice variety!

Prep Time 10 minutes

Cook Time 20 minutes

Soaking Dal 2 hours

Total Time 2 hours 30 minutes

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Chana Dal Pulao, a one-pot Pressure Cooker Pulao made with soaked chana dal, rice and mild spices. A perfect recipe for Kid’s Lunch Box Recipe! This is a very simple, yet delicious pulao only with 2 main ingredients Split Bengal Gram dal which is rich in protein and rice rich in carbs. A complete meal for a lunch or dinner!

Tips for making perfect Chana Dal Pulao:

Soaking Dal for 2 hours helps to cook the chana dal perfectly along with rice. If you forgot to soak, first pressure cook the chana dal for 2 whistles and then add it to rice and cook again
Soaking Rice for 20 mins makes the rice cook faster.
Mild Spices makes the pulao more interesting than overpowering masala’s.
Pressure Cooking pulao is always tricky. Just allow 2 whistles in high flame and 1 in low flame. If we cook for long time, the rice will get mushy

You may also want to try some Interesting Rice Varieties:

Recipe Card for Chana Dal Pulao Recipe:

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Chana Dal Pulao

Course: Rice Varieties

Cuisine: Indian, North Indian

Equipments Needed

Pressure Cooker

Prep Time: 10 minutes

Cook Time: 20 minutes

Soaking Dal: 2 hours

Total Time: 2 hours 30 minutes

Servings: people

Calories: 265kcal

Author: Sowmya Venkatachalam

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Ingredients

¾ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1 Cup - 250ml
1 Cup Raw Rice I used Basmati. We can use ponni or sona masoori also
1 Onion Finely Sliced
10 Mint Leaves
2¼ Cups Water
1 tsp Salt Adjust As Needed
½ Garam Masala
½ Red Chili Powder

For Tempering

2 tbsp Ghee
½ tsp Peppercorns
1 tsp Cumin Seeds
1 inch Cinnamon Stick
1 Bay Leaf
3 Cloves
2 Cardamom
2 Green Chili Slit
1 tsp Ginger Grated
1 Star Anise

Instructions

Soaking Process

Wash and Soak Chana Dal for about 2 hours. Wash and soak rice for 20 mins

Tempering Process

After 2 hours of soaking Chana Dal, start with tempering process. Heat ghee in a pressure cooker. Add peppercorns, cumin seeds and allow it to sputter
Then add whole garam masala (cinnamon, clove, bay leaf, cardamom and Star Anise), slit green chili, ginger and give a mix
Add sliced onions and saute till translucent.
When the onions becomes translucent, drain water from soaked dal and add it to pressure cooker.
Also drain water from soaked rice and add it to pressure cooker. Mix the dal and rice well without breaking the rice
Add mint leaves and water.
Finally add salt, red chili powder and garam masala and give a gentle mix.
Close the cooker and put on the weight. Allow for 2 whistles in high flame and then reduce the flame to low and allow for 1 whistle. Allow the pressure to naturally release.

Serving Time

Fluffy and yummy Chana Dal pulao is now ready! Serve with Raitha of your choice and enjoy!!!

Video

Notes

Onion is optional we can exclude it.
We can enrich with Green Peas, Carrot too

Nutritional Info

Nutrition Facts

Chana Dal Pulao

Amount Per Serving (1 Cup)

Calories 265 Calories from Fat 81

% Daily Value*

Fat 9g14%

Carbohydrates 47g16%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions with Step by Step Pictures:

SOAKING PROCESS

Wash and Soak Chana Dal for about 2 hours. Wash and soak rice for 20 mins

TEMPERING PROCESS

After 2 hours of soaking Chana Dal, start with tempering process. Heat ghee in a pressure cooker. Add peppercorns, cumin seeds and allow it to sputter

Then add whole garam masala (cinnamon, clove, bay leaf, cardamom and Star Anise), slit green chili, ginger and give a mix

Add sliced onions and saute till translucent.

When the onions becomes translucent, drain water from soaked dal and add it to pressure cooker. Also drain water from soaked rice and add it to pressure cooker. Mix the dal and rice well without breaking the rice

Add mint leaves and water.

Finally add salt, red chili powder and garam masala and give a gentle mix.

Close the cooker and put on the weight. Allow for 2 whistles in high flame and then reduce the flame to low and allow for 1 whistle. Allow the pressure to naturally release.