Channa Pulav

This is one of the numerous varients of pulav that you can make at home. Since channa is rich in protein and fibre, this can be considered as a healthy dish. I always make this for my sons tiffin and he loves it. Try it.

Ingredients

Basmati Rice - 1 cup
Kala Channa or chick peas- 1/2 cup
Onion - 3/4 cup (cut lengthwise)
Green Chilli - 1-2 slit
Ginger garlic paste -1 tsp
Mint leaves -fistful
Coriander leaves- fistful
Thin coconut milk - 1 3/4 cup
Lemon juice - 1 tbsp
Carrot-1

Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Garam masala powder -1 tsp
Salt as needed

For the seasoning

Oil - 1 1/2 tbsp ( or 1 tbsp oil +1/2 tbsp butter)
Cloves -2
Cinnamon - 2 inch piece
Cardamom -1

Preparation

Soak channa overnight or for 5-6 hours. Pressure cook till soft adding very less water and salt. Keep it aside.If there is water in the channa, you can use it to dilute the coconut milk.

Soak basmati rice for 20 minutes. Drain the water completely. Heat a tsp of ghee, add 1 clove and 1 inch cinnamon and fry the drained rice for a few minutes or until the water evaporates.

For coconut milk -I diluted 1/4 cup thick coconut milk with water to make 1 3/4 cup thin coconut milk. (ie) I add 1 1/2 cup of water to 1/4 cup thick coconut milk.

Method

Rice is sauteed with a tsp of ghee and kept ready. This is done just to add flavor to the rice.

Now take a pressure pan, heat oil, add cloves, cinnamon, cardamom and saute for a few seconds.

Add onions, green chilli and saute until onions turn pink.

Add ginger garlic paste and saute for a few more seconds. Add cooked channa, sliced carrots,turmeric powder, chilli powder, garam masala powder, mint leaves, coriander leaves and salt needed. Saute for 2-3 minutes.

Add thin coconut milk and lemon juice.When it starts boiling add the rice and mix well

Check for salt at this stage. Taste the water and see.If you need salt, add now and mix well. Close the pan and pressure cook for 1 whistle and keep it in very low flame for 5 minutes and switch off. Open after the pressure subsides and gently fluff the rice with a fork.

Serve hot with Raita, pickle and pappad.