Chana Dal Pulao
Chana Dal Pulao – great mix of rice and chana dal with lots of vegetables and delicate flavors, made in an Instant pot very quickly and easily.
There is something so comforting and satisfying about rice that I cannot explain. I can eat rice all day everyday. And that is one of the reasons I like to play around with different ways to flavor it. This pulao right here is a perfect example of that. It has chana dal to add some protein and some vegetables to add some fiber. It is not overly spicy. And the best part is that it is one pot meal. Some might call it chana dal khichdi since it is made with rice and lentils. Call it pulao or khichdi, this comforting meal is definitely one of my favorite!
This one pot meal is made in an Instant pot. Do not have an instant pot, don’t worry! You can certainly make it in an Indian style pressure cooker or even in a pot with a lid on. Simply serve it with GUJARATI KADHI or CRUNCHY VEGGIE RAITA with side of PURAN POLI – VEDMI. Just typing this combination down makes me drool!!
If you are a rice lover like me, try some of my favorite rice dishes. CHANA MASALA PULAO, VEG PULAO – INSTANT POT, TAWA PULAO are some of my favorite and easy rice dishes! If you end up making this Chana Dal Pulao and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness.
Happy & Healthy Eating!
Chana Dal Pulao
Ingredients
- 1 cup Long Grain Basmati Rice washed and soaked for 20 minutes
- ⅔ cup Uncooked Chana Dal washed and soaked for 2-4 hours
- 2 tbsp Ghee
- 1 stick Cinnamon
- 2 Green Cardamom
- 3 Cloves
- 3 Whole Peppercorn
- 2 Whole Dry Red Chilis
- 1 tsp Cumin Seeds
- 1 cup Sliced Yellow Onion
- ½ inch Ginger Root, grated
- 1 Serrano, chopped
- ½ cup Chopped String Beans
- ½ cup Frozen Peas or fresh
- ½ cup Chopped Carrots
- 2 tsp Salt
- 1 tsp Garam Masala
- 1½ cup Water
- ¼ tsp Red Chili Powder
Instructions
- Wash and soak dry chana dal for 2-4 hours.
- Wash and soak dry long grain basmati rice for 20 minutes.
- Put Instant pot on saute mode. Add ghee and all whole dry spices along with cumin seeds.
- Once cumin seeds start to brown and form aroma, add sliced onions, ginger and serrano. Saute till onions start to translucent. Do not burn/brown them.
- Add string beans, peas and carrots. Mix well.
- Add soaked chana dal without any water. Mix well.
- Add salt, red chili powder, garam masala and mix well.
- Add soaked rice without any water. Mix well, do not break the rice by over mixing it.
- Add 1½ cup of water. Mix well. Keep IP on saute mode until the water starts to simmer.
- Turn off the saute mode. Close the lid, secure the valve. Put IP on low pressure for 6 minutes. Once the timer goes off, let the pressure release naturally for 5 min, release rest of the pressure manually. Open it and fluff it with fork.
- If using Indian style pressure cooker, close the lid once water starts to simmer and do 2 whistles. Let the pressure release naturally all the way. Open it and fluff it with fork.
- If using a pot, once water is simmering, close the lid and let it cook on low/medium heat until rice is cooked through and water is evaporated all the way. Open it and fluff it with fork.
- Serve it with raita or Gujarati Kadhi.
