Mughlai Chana Daal Pulav
Chana Daal Pulav-Flavorful and mildly spiced rice and bengal gram pilaf
Servings: 4 people
Calories: 489kcal
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
Nutrition
Calories: 489kcal | Carbohydrates: 68g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 17mg | Potassium: 556mg | Fiber: 13g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 4mg