Split Chickpeas Rice Recipe - How To Make Chana Dal Pulao
Author:
Raj Rani
Ingredients
- Chana dal (Split Chickpeas) - 1 bowl
- Rice - 1 bowl
- Onion - 1, long thinly sliced
- Tomatoes - 1, finely chopped
- Ginger - 1 teaspoon, grated
- Garlic - 1 teaspoon, finely chopped
- Green chili - 1, finely chopped
- Turmeric Powder - ½ teaspoon
- Cumin seeds - 1 teaspoon
- Cinnamon - 1 small piece
- Bay leaf - 1
- Cashews - 5 to 7
- Salt - as per taste
Instructions
- To make chana dal pulao, soak chana dal in water for 5 to 6 hours.
- Soak rice in water for ½ hour before making pulao.
- Wash the soaked Chana dal and rice thoroughly and drain them.
- Heat the oil in a cooker, fry the onions, and take them out on a plate. Fry cashews lightly in the same cooker.
- Now add cumin, cinnamon, and bay leaves to the cooker and cook on a medium flame for 1 to 2 minutes and add finely chopped ginger-garlic.
- Add tomatoes and turmeric powder to the cooker and cook on low heat till the tomatoes become soft.
- Add the soaked dal and rice to the cooker and mix.
- Now add 2 ½ bowl water and salt as per taste and close the lid of the cooker and turn the heat to medium.
- Turn off the gas after 3 to 4 whistles.
- Serve the dal rice pulao on a serving plate and garnish it with grated fried onions and cashews.
