Chana dal is skinned and split lentil made from desi variety of chickpeas known as Kala chana. These are a staple in the Indian cuisine and are used in various dishes, from curries to snacks and appetizers like this masala vada. This lentil is also used to make chutneys, stir fry dishes and in tempering while making South Indian dishes. You can also make this dish without veggies. But to perk up the nutrition I use carrots or beets. I have cooked the dish in water, the same way as we cook pulao dishes. To make it rich, you can also use thin coconut milk (not from can, coconut milk from carton goes well for this). More Pulao recipesVeg pulaoCoconut milk pulaoPeas pulao
How to Make Chana Dal Pulao
- Wash and soak dal for about 4 to 6 hours. This helps not only to cook well but is also lighter for digestion. Wash and soak rice for about 20 to 30 minutes. Drain off and set aside.
- Saute cumin, cloves, cardamom, bay leaf, star anise, cinnamon and mace until they begin to sizzle.
- Fry sliced onions until lightly golden.
- Next fry ginger garlic paste until the raw smell goes off.
- Saute carrots and pudina /mint leaves for 2 minutes.
- Transfer rice and chana dal. Mix and fry for 2 to 3 minutes.
- Add salt.
- Pour water.
- Cook on a medium flame until water is almost evaporated.
- Cover the pot with a lid and cook until done. If making in pressure cooker, cover the lid and lower the flame. Cook just for 5 minutes. Switch off before the cooker whistles. When the pressure goes off, add coriander leaves and little lemon juice. If using right away i suggest adding little ghee. Serve chana dal pulao with raita or salad. Related Recipes
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