Chana dal pulao is a hearty pulao which needs a little planning but well worth it. Every spoon full is a delight.
Recipe of chana dal pulao
1 cup long grain basmati rice
1/2 cup chana dal (split
1/2 tsp cumin seeds
4 laung (cloves)
1 piece of dalchini (cinnamon)
2 moti elaichi (brown cardamom)
2 tej patta (bay leaves)
Salt to taste
3 cups of water
1 tablespoon ghee (clarified butter)
1. Wash and soak chane ki dal for 2 hours, drain. Wash and soak rice for 20 minutes, drain.
2. Heat ghee in a pressure cooker. Add cumin seeds, cloves, cinnamon, brown cardamom and bay leaves. Fry till they splutter and change color.
3. Add chana dal and stir fry for 2-3 minutes. Add water and salt. Close the lid of the cooker and pressure cook to 2 whistles. Let the pressure drop down naturally before opening the lid of the cooker.
4. Add rice and pressure cook to 1 whistle. Let the pressure drop down. Open the lid and take out on a serving platter. Serve hot chana dal pulao with curds and salad.