Chana Dal Pulao is a hearty rice dish that’s popular in Indian homes. I learned this recipe from my grandmother, and it’s become my go-to comfort food. The nutty chana dal pairs beautifully with fragrant basmati rice, while the blend of spices creates an irresistible aroma. Every time I make this, my kitchen smells amazing, and my family comes running to the table.
About the Recipe
This recipe turns simple ingredients into something special. The chana dal adds protein and a lovely texture, while the spices create layers of flavor. It’s perfect for busy weeknights because everything cooks in one pot. If you’re new to Indian cooking, this is a great starter recipe – it’s straightforward but delivers restaurant-quality results.
Why You’ll Love This Recipe
You’ll love how the rice grains stay separate and fluffy, while the dal adds a wonderful bite. The combination of ghee and spices creates an amazing flavor base. It’s also budget-friendly and makes great leftovers. Best of all, you won’t need to juggle several pots and pans – everything comes together in one pan. The recipe is forgiving and adaptable – you can adjust the spice level to your taste.
Chana Dal Pulao
Cooking Tips
– Soak the rice and dal separately for best results
– Don’t skip the ghee – it adds rich flavor
– Let the pulao rest after cooking – this helps the flavors meld
– Use fresh curry leaves if possible
– Keep the heat low once the water is added
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 45 minutes (plus soaking time). Serve hot with raita or plain yogurt. Keeps well in the fridge for 2-3 days. Reheat gently with a splash of water.
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Nutrient Benefits
This dish combines protein from chana dal with carbohydrates from rice. It’s rich in fiber and B vitamins. The spices like turmeric offer anti-inflammatory benefits, while ghee provides healthy fats. Fresh herbs add antioxidants and minerals.
Chana Dal Pulao
Ingredients
- 100 gms Chana Dal (soaked for few hours, drained)
- 500 gms Basmati Rice (soaked for 2 hours, drained)
- 5 Green Chillies (chopped)
- 200 gms Tomatoes (chopped)
- 2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 2 1/2 tbsp Ghee
- 1/2 tsp Asafoetida Powder
- 2 Bay Leaf
- 6 Cloves
- 2 inch Cinnamon
- Curry Leaves (few)
- 2 tsp Ginger Garlic Paste
- Salt as per taste
- Coriander Leaves (handful, chopped)
Instructions
- Heat ghee in a pan over medium flame.
- Add asafoetida powder, bay leaf, cinnamon, cloves, cumin seeds, curry leaves, ginger garlic paste and green chillies.
- Stir well and fry for 30 to 45 seconds.
- Add the chana dal, tomatoes, red chilli powder, turmeric powder and stir.
- Saute for 10 to 15 minutes.
- Add the rice and salt.
- Mix well and cook for 2 to 3 minutes.
- Pour 1 litre of water and bring to a boil.
- Reduce the flame and cover the pan with a lid.
- Simmer for 15 to 20 minutes and switch off the flame.
- Remove the lid after 10 to 15 minutes.
- Gently fluff up the rice.
- Garnish with coriander leaves.
- Serve hot.
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Frequently Asked Questions
Can I use brown rice instead of basmati?
Yes, but you’ll need more water and cooking time. Brown rice typically needs 2.5 cups water per cup of rice and about 45 minutes to cook.
How can I make this recipe less spicy?
Reduce the number of green chilies and red chili powder. You can also remove the seeds from the green chilies for milder heat.
Is soaking the dal and rice necessary?
Soaking helps the grains cook evenly and reduces cooking time. For best results, don’t skip this step.
