Mughlai Chana Daal Pulav
Chana Daal Pulav-Flavorful and mildly spiced rice and bengal gram pilaf
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Lunch box Recipe, Main Course
Cuisine: Mughlai Cuisine
Keyword: chana daal, dal pulao, pulao, rice
Servings: 4 people
Author: Anjana Chaturvedi
- 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
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