Chana Dal Pulao Recipe – Fragrant Rice with Split Chickpeas & Spices
Chana Dal Pulao is a simple yet flavorful one-pot rice dish made with split chickpeas (chana dal), aromatic spices, and basmati rice. It's an ideal comfort food that’s both filling and nutritious. Perfect for lunchboxes, family dinners, or even festive meals when served with raita or pickle.
Ingredients
- 1 bowl chana dal (split chickpeas) – soaked 5–6 hours
- 1 bowl basmati rice – soaked 30 minutes
- 1 onion – thinly sliced
- 1 tomato – finely chopped
- 1 tsp grated ginger
- 1 tsp chopped garlic
- 1 green chili – finely chopped (optional)
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 1 small piece cinnamon
- 1 bay leaf
- 5–7 cashews
- Salt to taste
- 2½ bowls water
- 2 tbsp oil or ghee – for cooking
Instructions
- Wash and soak chana dal for 5–6 hours. Soak rice separately for 30 minutes.
- Drain and rinse both the dal and rice.
- Heat oil or ghee in a pressure cooker. Add thinly sliced onions and sauté until golden brown. Remove and set aside for garnish.
- In the same cooker, lightly fry cashews and set aside.
- Now add cumin seeds, cinnamon, and bay leaf. Sauté for 1–2 minutes.
- Add grated ginger, chopped garlic, and green chili. Sauté till aromatic.
- Add chopped tomatoes and turmeric powder. Cook until tomatoes soften.
- Mix in soaked chana dal and rice. Stir gently for a minute.
- Pour 2½ bowls of water and add salt to taste.
- Close the cooker lid and cook on medium heat for 3–4 whistles.
- Let the pressure release naturally. Fluff gently with a fork.
- Garnish with fried onions and cashews. Serve hot.
Chef’s Tips
- Add veggies: Include peas, carrots, or beans to make it more nutritious.
- Spicier version: Add red chili powder or garam masala for a spicier kick.
- Vegan option: Use oil instead of ghee.
- Brown rice twist: Replace basmati with brown rice and cook with extra water/time.