Name: Kala Chana Pulao | Black Chickpeas Pulao
Cook time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 0.5 cup Black Chickpeas (Kala Chana); 1 cup Raw Rice; 3 slit Green Chilli; 1 tsp Ginger ( Chopped); 1 finely Onion ( Chopped); 1 finely Tomato ( Chopped); 0.5 tsp Red Chili Powder; 1 tsp Chole Masala; Salt (To taste); 1 tbsp Lemon Juice; Coriander Leaves (For Garnishing); 3 tbsp Ghee (Clarified butter); 1 tsp Cumin Seeds; 2 Bay Leaf; Cinnamon (Pattai) (1" Stick); 2 Cardamom; Cloves (Krambu / Lavang) (2-3); 2 Star Anise

Ingredients

0.5 Cup Black Chickpeas (Kala Chana)

Black chickpeas (Kala Chana)

1 Cup Raw Rice

3, Slit Green Chilli

1 Teaspoon, Chopped Ginger

1, Finely Chopped Onion

1, Finely Chopped Tomato

0.5 Teaspoon Red Chili Powder

1 Teaspoon Chole Masala

To taste Salt

1 Tablespoon Lemon Juice

For Garnishing Coriander Leaves

For Tempering

3 Tablespoon Ghee (Clarified butter)

We can use Oil+ghee

1 Teaspoon Cumin Seeds

2 Bay Leaf

1" Stick Cinnamon (Pattai)

2 Cardamom

2-3 Cloves (Krambu / Lavang)

2 Star Anise

Directions

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Quick, easy & protein rich one-pot meal, perfect for Kids Lunch Box too!

Cook Time 20 minutes

Total Time 40 minutes

Jump to Recipe Print Recipe

Protein Rich One Pot Meal

Kala Chana (Black Chickpeas) Pulao, protein rich one-pot meal. This is one of the quickest and tastiest option for a healthy lunch box. Black Chickpeas (Kala Chana), is a good source for dietary fiber. This chickpeas along with onion, tomato and other Indian spices are cooked together with rice to get a very nutritional rich and balanced diet. This is a perfect recipe for kids lunch box as it has more nutritional values. We can also enrich this pulao with grated carrot, green capsicum and make more nutritional. A very easy to make pulao variety and would make a yummy recipe even for potluck or parties! We are making this pulao in a pressure cooker and so this is part of one-pot meal. We can serve this yummy protein rich Kala Chana (Black Chickpeas) Pulao with raitha of your choice and enjoy this rich meal!

Kala Chana Pulao | Black Chickpeas Pulao

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Kala Chana Pulao | Black Chickpeas Pulao

Course: Rice Varieties

Cuisine: Indian

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: people

Calories: 585kcal

Author: Sowmya Venkatachalam

Quick, easy & protein rich one-pot meal, perfect for Kids Lunch Box too!

Print Recipe

Ingredients

0.5 cup Black Chickpeas (Kala Chana)
1 cup Raw Rice
3 slit Green Chilli
1 tsp Ginger Chopped
1 finely Onion Chopped
1 finely Tomato Chopped
0.5 tsp Red Chili Powder
1 tsp Chole Masala
Salt To taste
1 tbsp Lemon Juice
Coriander Leaves For Garnishing

For Tempering

3 tbsp Ghee (Clarified butter)
1 tsp Cumin Seeds
2 Bay Leaf
Cinnamon (Pattai) 1" Stick
2 Cardamom
Cloves (Krambu / Lavang) 2-3
2 Star Anise

Instructions

Soaking Process

Wash and Soak Black Chickpeas in fresh water and leave it overnight or for minimum of 8 hours

Parboiling Chickpeas

After soaking for 8-12 hours, drain the water. Add 2 cups of fresh water to soaked chickpeas. Add a teaspoon of salt and pressure cook for 2-3 whistles. This parboiling process makes the chickpeas half cooked. We will again cook the chickpeas along with rice and other spices. Once the pressure is fully released, strain the water from the cooked chickpeas and reserve this water. Do not discard it. This cooked water will give a nice flavor to the whole dish. We will be using this water later to cook the rice.

Soaking Rice

Wash and Soak the rice in water and set it aside for 30 mins

Tempering Time!

Heat a pressure cooker. Add Ghee / Oil. I have used Ghee+oil. Its our choice. When the ghee is hot, add whole garam masalas (bay leaf, cinnamon, cloves, cardamom, star anise) along with cumin seeds and sauté in ghee. Then, add green chilli along with chopped ginger and sauté in ghee for for few seconds

Cooking Onion-Tomato Masala

Now, add sliced onions and sauté in ghee till translucent. Then, add chopped tomato along with chole masala and red chilli powder and sauté for 5 mins.

Time to add Rice & Chickpeas!

To the masala, add the parboiled chickpeas, rice and mix gently. Do not apply too much pressure after adding rice that will break the rice.

Cooking Time!

Now, add the reserved water (we kept aside after cooking chickpeas) to the pan. Adjust the salt. Cover the pressure cooker with the lid. Put the whistle and pressure cook in high flame for 1 whistle. After 1 whistle, keep the flame very low and cook for another 10-12 mins. Let the pressure escapes completely.

Garnishing Time!

Once the pressure is fully released, open the lid and add the lemon juice and garnish with coriander leaves.

Serving time!

Serve the delicious and healthy Kala Chana Pulao with Raitha of your choice and enjoy the meal!

Nutritional Info

Nutrition Facts

Kala Chana Pulao | Black Chickpeas Pulao

Amount Per Serving (2 Serving Size)

Calories 585 Calories from Fat 166

% Daily Value*

Fat 18.4g28%

Carbohydrates 94g31%

Protein 9.9g20%

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

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Steps

1 Done 12 hours	Soaking Process Wash and Soak Black Chickpeas in fresh water and leave it overnight or for minimum of 8 hours
2 Done 20 mins	Parboiling Chickpeas After soaking for 8-12 hours, drain the water. Add 2 cups of fresh water to soaked chickpeas. Add a teaspoon of salt and pressure cook for 2-3 whistles. This parboiling process makes the chickpeas half cooked. We will again cook the chickpeas along with rice and other spices. Once the pressure is fully released, strain the water from the cooked chickpeas and reserve this water. Do not discard it. This cooked water will give a nice flavor to the whole dish. We will be using this water later to cook the rice.
3 Done 15 mins	Soaking Rice Wash and Soak the rice in water and set it aside for 30 mins
4 Done 2 mins	Tempering Time! Heat a pressure cooker. Add Ghee / Oil. I have used Ghee+oil. Its our choice. When the ghee is hot, add whole garam masalas (bay leaf, cinnamon, cloves, cardamom, star anise) along with cumin seeds and sauté in ghee. Then, add green chilli along with chopped ginger and sauté in ghee for for few seconds
5 Done 5 mins	Cooking Onion-Tomato Masala Now, add sliced onions and sauté in ghee till translucent. Then, add chopped tomato along with chole masala and red chilli powder and sauté for 5 mins.
6 Done 2 mins	Time to add Rice & Chickpeas! To the masala, add the parboiled chickpeas, rice and mix gently. Do not apply too much pressure after adding rice that will break the rice.
7 Done 20 mins	Cooking Time! Now, add the reserved water (we kept aside after cooking chickpeas) to the pan. Adjust the salt. Cover the pressure cooker with the lid. Put the whistle and pressure cook in high flame for 1 whistle. After 1 whistle, keep the flame very low and cook for another 10-12 mins. Let the pressure escapes completely.
8 Done 2 mins	Garnishing Time! Once the pressure is fully released, open the lid and add the lemon juice and garnish with coriander leaves.
9 Done	Serving time! Serve the delicious and healthy Kala Chana Pulao with Raitha of your choice and enjoy the meal!