Chana Dal Pulao is a simple yet very delicious and satisfying one-pot rice dish that you should definitely make on busy days for lunch or dinner.
This is one of my favorite one-pot rice dishes whenever I am busy or just tired. The only thing you need to do prior to making this pulao is simply presoaked the chan dal.
Table of contents
Chana Dal Pulao
Chana Dal Pulao Easy Recipe | Chana Dal Rice Biryani | One-Pot Pulao Recipe: Here is our one-pot recipe of very simple yet flavourful, chana dal pulao. Made with chana dal or split Bengal gram, it is very filling, as it is rich in both carbohydrates and protein. It can be prepared very quickly with very few ingredients. Try our chana dal pulao recipe and let us know how it turned out for you in the comment section.
Ingredients Needed for Chana Dal Pualo
For the detailed list of ingredients with exact measurements please check the printable recipe card below.
- Rice: Long grain basmati rice
- Chana Dal: Split bengal gram or chana dal.
- Onion: Red or white onions,thinly sliced.
- Tomato: Tomatoes to balance the sweetness of rice and onions and to add a nice flavors.
- Green chilli: To add some spiciness in the pulao.
- Spices: A minimalspices like turmeric, coriander, rec xhilli,garamm masala along with few whole spices like bay leaves, black cardamom, and cloves.
- Oil: For cooking pulao.
How to make Chana Dal Pulao
For the detailed instructions to make this recipe please check the printable recipe card below.
Wash and soak chana dal with enough water for 6-8 hours. or overnight. Wash and soak basmati rice for at least 15-20 minutes or as per the rice sack instructions.
Now in a pressure cooker or Pan heat oil and add cumin seeds and whole spices. Let the seeds splutter and whole spices release the aroma.
Add chopped onions and fry till it becomes brown. After that add all the spices and salt. Now add chopped chilies and tomatoes and sauté till it becomes soft.
Add chana dal and rice into the pan and 3 cups of water cook it until all water is absorbed and rice is cooked. If using a pressure cooker, cook it for one whistle and let the pressure release naturally.
Serve hot with chutney or pickle.
Serving Suggestions
Serve chana dal pulao as such or with a bowl of plain yogurt. You can pair it with raita, chutney, or a dollop of ghee.
Pro Tips
- Make sure to soak the chana dal for at least an hour before making this pulao.
- Basmati rice makes the best pulao dish ever. Use a good quality of basmati rice.
- I love making this pulao in a pot but if you want you can make it in pressure cooker as well. Cook the pulao for 2 whistles and let the pressure release naturally.
- For best results serve the pulao while it isstill hot.
- Store the leftovers in an airtight container in refrigerator. Reheat before consuming again.
Like Chan Dal Pulao,try these recipes….
Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Tamarind Rice and Tex Mex Rice and the best one’s Masala Matar Rice.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Recipe Card
Chana Dal Pulao
Equipment
- Pot
Ingredients
- 11/2 cups basmati rice
- 1/2 cup chana dal/split bengal gram
- 3 tomatoes chopped
- 2 onions chopped
- 4 green chillies chopped
Whole spices
- 3-4 bay leaves
- 8-10 cloves
- 3-4 black cardamom
Spices
- 1 teaspoon cumin seeds
- 3 teaspoon coriander powder
- 2 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon garam masala powder
- salt to taste
- 3 cups water or as required
- 1/4 cup tablespoon
Instructions
- Wash and soak chana dal with enough water for 6-8 hours. or overnight.
- Wash and soak basmati rice for at least 15-20 minutes or as per th rice sack instructions.
- Now in a pressure cooker or Pan heat oil and add cumin seeds and whole spices.
- Le the seeds splutter and whlespices release the aroma.
- Add chopped onions and fry till it becomes brown. After that add all the spices and salt.
- Now add chopped chillies and tomatoes and sauté till it becomes soft.
- Add chana dal and rice into the pan and 3 cups of water cook it until all water is absorbed and rice are cooked.
- If using pressure cooker, cook it for one whistle and let the pressure release naturally.
- Serve hot with chutney or pickle.
Video
Notes
- Make sure to soak the chana dal for at least an hour before making this pulao.
- Basmati rice makes the best pulao dish ever. Use a good quality of basmati rice.
- I love making this pulao in a pot, but you can make it in the pressure cooker as well. Cook the pulao for 2 whistles and let the pressure release naturally.
- For best results serve the pulao while it is still hot.
- Store the leftovers in an airtight container in the refrigerator. Reheat before consuming again.
This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Chana Dal Pulao and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and Pinterest.
Best Regards,
Sapana Behl