Chana Dal Pulao with Tomato Pachadi

Instructions

1. 1

   Preparation: Drain the soaked basmati rice and chana dal completely in separate colanders and set aside.

2. 2

   Tempering Spices: Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, black peppercorns, and crushed green cardamom. Sauté for 30-40 seconds until they become fragrant and the cumin seeds crackle.

3. 3

   Sauté Aromatics: Add the thinly sliced onions to the cooker. Sauté for 6-8 minutes, stirring occasionally, until they turn deep golden brown. This step is crucial for the flavor of the pulao. Then, add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.

4. 4

   Cook the Masala: Add the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy. Stir in the turmeric powder, red chili powder, and salt. Mix well and cook the masala for one more minute until the ghee starts to separate from the mixture.

5. 5

   Combine and Pressure Cook: Add the drained chana dal and sauté for 2 minutes. Gently add the drained basmati rice and mix with a light hand to coat the grains with the masala without breaking them. Pour in 3 cups of water and give it a final gentle stir.

6. 6

   Cooking and Resting: Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles. After the second whistle, turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes. Do not quick release the pressure.

7. 7

   Garnish and Serve: Once the pressure has settled, carefully open the lid. Sprinkle the garam masala and lemon juice over the pulao. Gently fluff the rice with a fork. Let it rest for 5 minutes. Garnish with fresh chopped coriander leaves and serve hot with plain yogurt, raita, or a side salad.