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Kala chana pulao recipe
Easy to make protein-rich lunch box recipe
Kala chana | black chana
Salt as needed
Red chili powder
Mint leaves few
Coriander leaves few
Ginger a small piece
Wash and soak ½ cup of basmati rice for 20 minutes in ¾ cup water.
Soak kala chana for 8 hours and pressure cook them till 5-6 whistles with a little salt.
Drain the water and keep aside.
Check out the idea of frozen legumes, you can make pulao anytime you wish.
Grind coriander leaves, mint leaves, green chili, garlic cloves, and ginger into a paste.
Do not add water while grinding.
Thinly slice the onion and finely chop the tomatoes.
In a pressure cooker add oil and ghee.
Add onions and saute it.
Add a little salt to this while cooking the onions. This will ensure even cooking of the onions.
Cook till it becomes translucent.
Now we can add the chopped tomatoes.
Alternatively, you can puree them and add too.
Now we are adding the ground green paste.
Mix well and add red chili powder, turmeric powder, salt, and garam masala.
Put the cooked kala chana also to this.
Cook this well for 3 minutes.
Add the soaked basmati rice along with water.
Check for salt.
Cover the cooker and cook till one whistle. Then simmer the flame to the lowest and cook for 7 minutes.
Switch off the flame.
Once the pressure subsides, open the cooker and mix it gently.
You can serve this with onion raita or pack this for lunch box too.
1. You can use white chana or rajma too.
2. You can grind the tomatoes and add them.
3. Green peas can also be replaced instead of kala chana.