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.
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.
