Chane ki dal ka pulao is a one pot meal recipe for a wholesome nutritious meal. I make dal pulao at least once in a fortnight. The process of cooking and the spices added give the pulao a nice flavour making it a nice twist to the usual dal chawal (dal and rice).
It is also great to carry on long drives, picnics or when cooking for a large gathering. It is good for bachelors who want to make a one pot meal without using too many vessels (avoiding all that terrible washing up) or to carry for lunch at office. The recipe does not take much time, the only time consuming step is the soaking of the dal and rice.
In our family and many other punjabi families “Cholyo di dal wale chawal”, without onion and garlic, is made on auspicious occasions, like a religious ceremony or in the morning on the day of a wedding.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 240 minutes |
| Servings |
servings
|
- 1/2 cup Chana Dal
- 1.5 cups Basmati Rice
- 1/4 cup Ghee
- 1/2 teaspoon Black Cumin Seeds Jeera - Shah
- 1 teaspoon Seeds Cumn
- 2 Bay Leafs
- 2 Cardamom Black
- 2 cardamom Green
- 6 Cloves
- 10 Black Pepper
- 1 Cinnamon "
- 1/4 teaspoon Mace crushed
- 1 Star Anise
- 1/4 cup curd whipped
- 2 onions large
- 8 - 10 Cloves Garlic
- 2.25 cups water
- To taste Salt
- 1 onion medium thinly sliced
- Mint leave
Ingredients
Garnishing
|
|
- Wash and soak the dal for a minimum of 4 hours or overnight.
- Soak Rice 1-2 hours before cooking.
- Cut onions into thin slices and finely chop the garlic.
- In a pressure cooker heat ghee. Then add Cumin seeds, Bay leaf, Black Cardamom, Green Cardamom, Cloves, Black Pepper, Cinnamon, Mace and Star Anise one after the other leaving a gap of 10 to 15 seconds.
- Add garlic and stir. When the garlic is golden add sliced onions and stir till the onions are golden brown.
- Add curd and stir for 2-3 minutes, till the ghee starts separating from the onion garlic masala.
- Wash the dal with clean water once again, drain the water and put the dal in the pressure cooker and stir for 10 minutes. By this time the Dal would be well fried and ghee again would start separating from the mixture.
- Now put 1/2 cup water into the cooker, just enough to soak the dal. Pressure cook it. After the first whistle switch off the gas.
- Open the cooker once it cools down and check if the dal is cooked. Dal is cooked when it is soft. Drain the water from rice and add rice to the dal and stir for another 5 minutes and fry.
- Add water and salt. Cover the cooker with a plate and let the rice cook.
- When there is very little water left, just enough to cover the dal and rice mixture, close the lid of pressure cooker, (remember to put the cooker weight as well). After the first whistle switch off the gas. Open the pressure cooker once it has cooled down. Turn the rice gently.
- Fry onions in ghee. Garnish Rice with fried onion and mint leaves.
- Serve with plain curd or raita and pickle.
I would love to hear from you on how the recipe turned out for you, please leave a comment and rate it.
Leave a Reply