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Chana Daal Pulav Recipe |How To Make Chana Dal Khichdi +Video

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Chana Daal Pulav – Flavorful and mildly spiced rice and Bengal gram pilaf

Chana daal pulav is a quick , delicious and flavorful one pot meal . This rice pulao is a specialty from Mughlai cuisine which is flavorful but mild flavors.

Chana daal and rice both are  cooked first then tempered with whole spice s and yogurt and then simmered for a while so it will absorb all the flavors.
It is best served with yogurt,raita , chutney and papad no need for elaborate accompaniments for this flavourful pulao
chana daal pulav

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5 from 1 vote

Mughlai Chana Daal Pulav

Chana Daal Pulav-Flavorful and mildly spiced rice and bengal gram pilaf

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Lunch box Recipe, Main Course
Cuisine: Mughlai Cuisine
Keyword: chana daal, dal pulao, pulao, rice
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Rice/chawal
  • 3/4 cup Chana daal/bengal gram
  • 1.5 tbsp Raisins / Kishmish
  • 2 tbsp Cashew Nuts / Kaju optional
  • 3 tbsp Yogurt / Dahi
  • 2 slit Green chilies slit
  • 1 tsp Ginger / Adrak grated
  • 1 tsp Ginger / Adrak sliced
  • 2 tbsp Fresh coriander chopped
  • to taste Salt-to taste

Tempering/ Tadka

  • 2 tbsp Clarified Butter / Desi Ghee
  • 2 tbsp Cooking Oil
  • 2 dried whole red chilies
  • 2 Bay Leaves / Tej Patta
  • 4 Green Cardamom / Hari Elaichi
  • 4 Cloves/laung
  • 10 Pepper corns/ sabut kali mirch
  • 1/2 inch Cinnamon /daalchini

Instructions

  • Wash and soak rice and chana daal separately for approx- 20 minutes
  • Heat ghee and oil in a heavy bottom pan.
  • Add the tempering spices and let them crackle.
  • Now add green chilies (slit lengthwise),grated ginger,broken cashew nuts and the soaked chana daal(strain the water) in the pan.
  • Saute for a minute and then add approx. 2.5 cup water and let it boil.
  • When the water start boiling,cover the pan and let it simmer for 10 minutes.
  • Now add whisked yogurt,sliced ginger,raisins, salt and rice.
  • Mix properly and then cover the pan with a lid and cook on low heat till done.
  • Can add some hot water if needed.
  • Now add chopped fresh coriander and 2 tsp melted ghee and fluff with a fork.
  • Serve hot with plain yogurt, boondi raita or curry

Comments

  8. Nilu A says

    Never new about chana daal pulav.. Looks mouth-watering and yummy dear 🙂

  13. Sireesha Puppala says

    A ahh love the sexy grains:) u have very well managed to retain its grainy shape which is the key for any pulav…tempting one

  16. Kitchen Queen says

    love the long grain, love about pulav when it has nice long rice. love boondi raita in the background too.