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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:
Cuisine:
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
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!
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Steps
1 Done 12 hours | Soaking ProcessWash and Soak Black Chickpeas in fresh water and leave it overnight or for minimum of 8 hours |
2 Done 20 mins | Parboiling ChickpeasAfter 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 RiceWash 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 MasalaNow, 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! |
