Kala Chana Pulao | Black Chickpeas Pulao - Subbus Kitchen

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Ingredients

Adjust Servings:
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

Nutritional information

2 Cups
Serving Size
585
Calories
18.4 g
Fat
94 g
Carbs
9.9 g
Protein

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Kala Chana Pulao | Black Chickpeas Pulao

Kids Lunch Box Recipe

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

Features:
  • Lunch Box
  • One Pot Meal
  • Party Recipes
Cuisine:

Ingredients

  • For Tempering

Directions

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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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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!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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