Chana Dal Pulao

Name: Chana Dal Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup basmati rice (washed and soaked for 30 minutes, then drained); 0.5 cup chana dal (washed and soaked for 30 minutes, then drained); 1 pcs onion (medium, thinly sliced); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 1 tbsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (small stick); 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 2.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.5/5(87)

TASTE SCORE

8/10

Fragrant basmati rice cooked with tender chana dal, warm whole spices, onions, and herbs for a lightly spiced pulao that feels hearty without being heavy. It pairs especially well with raita, pickle, or a simple curry.

PREP

15m

COOK

30m

SERVES

1 KATORI

315 cal

SERVINGS

METHOD · 10 STEPS

prep · ~30 min
Soak the rice and chana dal.
Wash the basmati rice and chana dal separately until the water runs mostly clear. Soak both for 30 minutes, then drain well before cooking.
TIPDrained rice cooks up fluffier and keeps the grains separate.
boil · ~10 min
Boil the chana dal briefly.
Bring water to a boil in a pot, add the soaked chana dal, and cook for 8 to 10 minutes until just tender but not mushy. Drain any extra water and keep the dal aside.
TIPThe dal should hold its shape so it does not break apart in the pulao.
saute · ~6 min
Cook the whole spices and onions.
1.Heat ghee in a heavy pot over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.Let the spices sizzle until fragrant, about 30 seconds.
4.Add sliced onion and cook until light golden, 5 to 6 minutes.
saute · ~2 min
Add the aromatics.
Add ginger, garlic, and green chili. Cook for 1 to 2 minutes until the raw smell fades, then stir in turmeric powder and garam masala.
TIPKeep the heat moderate once the garlic goes in so it does not burn.
mix · ~1 min
Coat the rice and dal in the spices.
Add the drained rice and boiled chana dal to the pot. Mix gently for 1 minute so the grains and lentils are evenly coated without breaking.
boil · ~5 min
Add water and bring to a boil.
Pour in water and add salt. Bring everything to a full boil over medium-high heat.
steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover the pot tightly, and cook for 15 minutes until the rice is tender and the water is absorbed.
TIPDo not stir while the pulao cooks or the rice may turn sticky.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao rest, covered, for 10 minutes so the grains finish steaming and firm up.
garnish
Finish with coriander leaves and lemon juice.
Fluff the pulao gently with a fork, then sprinkle over coriander leaves and lemon juice.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the chana dal only until just tender; overcooked dal will split and make the pulao dense.
2
Drain the soaked rice very well before adding it, so the grains toast lightly in the ghee and stay separate.
3
Slice the onion evenly and stop at light golden, not deep brown, to keep the pulao delicate rather than sweet.
4
Use a heavy-bottomed pot with a tight lid so the rice cooks evenly without catching at the bottom.
5
Once water is added and the pot is covered, avoid stirring; movement can break the rice and chana dal.
6
Resting for 10 minutes is important here because the chana dal finishes settling into the rice without turning mushy.
7
Add the lemon juice only after cooking to keep the rice fluffy and the final flavor bright.