Bengal gram dal rice or Chana dal pulao is a quick and nutritious dish that you can make in less than 30 mins. It is a protein rich dish and when vegetables are added to it, it makes a wholesome filling meal. All you need is a simple raita, papads or chutney to go along with it.
If you love simple and easy one pot meals, you should definitely check our One Pot Dishes which has everything from a simple tomato rice, tamarind rice, veg pulao, bisibelebath to oats khichdi, quinoa recipes, millet recipes ,couscous pulao etc for weight watchers.
Watch the video of making Bengal Gram Dal Pulao/Chana Dal Pulao/Rice
How to make Bengal Gram Dal Pulao-Chana Dal Pulao (Serves 2-3)
Ingredients needed
Basmati rice – 1 cup
1/2 cup Bengal gran dal/chana dal
Onion – 1 finely chopped
Ginger – 1 tsp finely chopped
Curry leaves – a sprig
Ginger garlic paste – 1 tsp
Tomato – 1 big
For the seasoning
Oil – 2 tbsp
Ghee – 1 tbsp
Whole gram masala
Bay leaf – 1
Cloves – 2-3
Cardamom – 1
Cinnamon – 2 inch pc
Whole black pepper – 1/2 tsp
Cumin seeds – 1 tsp
Cashew nuts – 6-7
Raisins – 6-7
Spice Powder
Turmeric powder -1/4 tsp
Kashmiri chilli powder – 1 tsp
Preparations
1.Soak 1/2 cup bengal gram dal in boiling water for 2-3 hours. It should be soaked for a minimum of 2 hours.
2.Wash and soak 1 cup of basmati rice in 1 3/4 cups of water for 30 mins.
3.Thinly slice 1 onion and fry until golden brown. This step is optional. If you like garnishing fried onions, you can do this.
Tips for making fried onions – After slicing the onions, sun dry it for 15 mins. Then fry the onions. It will not absorb much oil and it will be a little crisp and not soggy.
Method
1. Heat 2 tbsp of oil + 1 tbsp ghee, add bay leaf, cloves, cardamom, cinnamon, 1/2 tsp whole black pepper, 1 tsp cumin seeds, 3 red chilies, cashew nuts and raisins.
2. Once cashew nuts starts to brown, add 1 onion finely chopped and a tsp of finely chopped ginger.
3. Sauté until onions turn transparent.
4. Add curry leaves, a tsp of ginger garlic paste and sauté until the raw flavor of the paste goes.
5. Add 1 tomato chopped, turmeric powder, a tsp of Kashmiri chilli powder, salt 2 tsp (flat) and cook until the tomatoes soften.
6. Add 1 carrot chopped. You can add any vegetables like sweet corn, beans, cauliflower, peas, capsicum etc.
7. Add the soaked channa dal, half of the fried onions, the soaked rice and mix well.
8. Add 1 3/4 cup of boiling water. (I have used the same water in which rice was soaked).
9. Add juice of half a fresh lemon.
10.Taste the water and check for salt. The water should be slightly salty. If needed, add at this stage.
11. Cook covered until rice turns soft. Stir once or twice in-between.
12. Garnish with coriander leaves and the remaining fried onions.
13. Enjoy piping hot chana dal pulao with a simple raita, tomato chutney or any tomato based gravy.
Tips – You can also make this in pressure cooker. Instead of the cooker weight/whistle, you can invert a small cup and cook until done.
Recipe Card
Bengal gram dal rice or Chana dal pulao is a quick and nutritious dish that you can make in just 30 minutes. It is a protein rich dish and when vegetables are added to it, it makes a wholesome filling meal. It pairs well with a simple raita or chutney.
- 1 cup Basmati rice
- 1/2 cup Bengal gran dal/chana dal
- 1 Onion Finely chopped
- 1 tsp Ginger Finely chopped
- 1 sprig Curry leaves
- 1 tsp Ginger garlic paste
- 1 Tomato Big ripe one
- 2 tbsp Oil
- 1 tbsp Ghee
- 1 Bay leaf
- 2 Cloves
- 1 Cardamom
- 2 inch Cinnamon
- 1/2 tsp Whole black pepper
- 1 tsp Cumin seeds
- 8 Cashew nuts
- 8 Raisins
- 1/4 tsp Turmeric powder
- 1 tsp Kashmiri chilli powder
-
Soak 1/2 cup bengal gram dal in boiling water for 2-3 hours. It should be soaked for a minimum of 2 hours.
-
Wash and soak 1 cup of basmati rice in 1 3/4 cups of water for 30 mins.
-
Thinly slice 1 onion and fry until golden brown. This step is optional. If you like garnishing fried onions, you can do this.
-
After slicing the onions, sun dry it for 15 mins. Then fry the onions. It will not absorb much oil and it will be a little crisp and not soggy.
-
Heat 2 tbsp of oil + 1 tbsp ghee, add bay leaf, cloves, cardamom, cinnamon, 1/2 tsp whole black pepper, 1 tsp cumin seeds, 3 red chilies, cashew nuts and raisins.
-
Once cashew nuts starts to brown, add 1 onion finely chopped and a tsp of finely chopped ginger.
-
Sauté until onions turn transparent.
-
Add curry leaves, a tsp of ginger garlic paste and sauté until the raw flavor of the paste goes.
-
Add 1 tomato chopped, turmeric powder, a tsp of Kashmiri chilli powder, salt 2 tsp (flat) and cook until the tomatoes soften.
-
Add 1 carrot chopped. You can add any vegetables like sweet corn, beans, cauliflower, peas, capsicum etc.
-
Add the soaked channa dal, half of the fried onions, the soaked rice and mix well.
-
Add 1 3/4 cup of boiling water. (I have added the same water in which rice was soaked).
-
Add juice of half a fresh lemon.
-
Taste the water and check for salt. The water should be slightly salty. If needed, add at this stage.
-
Cook covered until rice turns soft. Stir once or twice in-between.
-
Garnish with coriander leaves and the remaining fried onions.
-
Enjoy piping hot chana dal pulao with a simple raita, tomato chutney or any tomato based gravy.
-
You can also make this in pressure cooker. Instead of the cooker weight/whistle, you can invert a small cup and cook until done.
I tried your chana dal pulav for dinner, and my family loved it! The combination of protein-packed chana dal and fragrant spices made it a satisfying meal. Thank you for sharing the recipe.