How to make Chana Dal Pulao

This recipe is contributed by Member Rajiv Kumar Loomb.

Main Ingredients : Split Bengal Gram, Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

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Chana Dal Pulao

Chana Dal Pulao Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chana Dal Pulao Recipe

  • Split Bengal Gram soaked 150 grams

  • Basmati Rice soaked 2 cups

  • Oil 4 teaspoons

  • Cumin seeds 1 teaspoon

  • Onions finely chopped 2 medium

  • Cloves 5-6

  • Peppercorns 5-6

  • Green cardamoms 3-4

  • Bay leaves 2-3

  • Cumin powder 2 teaspoons

  • Red chilli powder 2 teaspoons

  • Salt to taste

  • Green chillies finely chopped 2

  • Cottage cheese 50 grams + to garnish

Method

Step 1

Heat oil in a non stick pan. Add cumin seeds. Once they crackle, add onions and sauté till brown.

Step 2

Add cloves, peppercorns, green cardamoms, bay leaves and sauté for half minute.

Step 3

Drain and add Bengal gram and mix.

Step 4

Add cumin powder, red chilli powder, salt and mix well.

Step 5

Add green chillies, reduce heat and cook for two minutes.

Step 6

Drain the rice and add to the pan.

Step 7

Add four cups water, cover and simmer till rice is cooked.

Step 8

Serve hot garnished with cottage cheese.

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