Chana Dal Pulao Veg Recipes Of India Made Easy

Chana dal pulao is a delightful and wholesome dish from the diverse culinary heritage of India. This vegetarian pulao combines the nutty flavor of chana dal (split chickpeas) with fragrant basmati rice, aromatic spices, and fresh vegetables, creating a perfect harmony of taste and texture.

Known for its simplicity and nutritional benefits, this dish is a staple in many Indian households and is often served during festive occasions or as a comforting everyday meal.

Whether you’re a seasoned cook or a beginner exploring Indian cuisine, this chana dal pulao recipe is easy to follow and guarantees a flavorful result. The pulao is rich in protein, fiber, and essential nutrients, making it a healthy choice for vegetarians and anyone looking to enjoy a balanced meal.

Plus, it pairs wonderfully with raita, pickles, or a simple salad to complete your dining experience.

Why You’ll Love This Recipe

Chana dal pulao is a fantastic recipe because it strikes the perfect balance between taste, nutrition, and ease of preparation. The combination of lentils and rice makes it a complete protein, ideal for vegetarian diets.

The aromatic spices used in this pulao infuse the dish with warmth and depth, satisfying your palate without overwhelming the natural flavors.

This pulao is also versatile—you can customize it with your favorite vegetables or spices. It cooks in one pot, making cleanup a breeze, and it can be enjoyed hot or at room temperature, perfect for meal prep or potlucks.

If you’re looking for a comforting yet healthy Indian rice dish, this chana dal pulao will become a go-to recipe in your kitchen.

Ingredients

• 1 cup basmati rice, rinsed and soaked for 30 minutes
• ½ cup chana dal (split chickpeas), rinsed and soaked for 30 minutes
• 2 tbsp ghee or oil
• 1 medium onion, finely sliced
• 1 medium tomato, chopped
• 1 green chili, slit (optional)
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 2-3 cloves
• 2 green cardamom pods
• 1 small cinnamon stick
• 1 bay leaf
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 2 cups water
• Salt, to taste
• Fresh coriander leaves, chopped for garnish
• Mixed vegetables (optional: peas, carrots, beans, bell peppers), 1 cup chopped

Equipment

• Heavy-bottomed pan or pressure cooker
• Fine mesh strainer (for rinsing rice and dal)
• Measuring cups and spoons
• Wooden spoon or spatula
• Knife and chopping board
• Serving bowl

Instructions

1. Prepare the rice and dal: Rinse the basmati rice and chana dal under cold water until the water runs clear. Soak both in separate bowls for 30 minutes. Drain and set aside.
2. Heat ghee or oil: In a heavy-bottomed pan or pressure cooker, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds, cloves, cardamom, cinnamon stick, and bay leaf. Sauté until fragrant, about 1-2 minutes.
3. Sauté onions and aromatics: Add the sliced onions and green chili, and cook until onions turn golden brown, stirring frequently. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Add tomatoes and spices: Stir in the chopped tomatoes and cook until they soften. Then add turmeric, coriander powder, and garam masala. Mix well and cook for 2-3 minutes.
5. Add vegetables and chana dal: If using vegetables, add them now and sauté for a couple of minutes. Then add the soaked and drained chana dal and stir gently for 2 minutes to coat with the spices.
6. Add rice and water: Add the soaked basmati rice to the pan and gently mix with the dal and vegetables. Pour in 2 cups of water and add salt to taste.
7. Cook the pulao: If using a pressure cooker, cover with the lid and cook on medium heat for 2 whistles, then turn off the heat and let the pressure release naturally. If using a pan, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until rice and dal are tender and water is absorbed.
8. Rest and fluff: Once cooked, let the pulao rest covered for 5-10 minutes. Then gently fluff the rice with a fork to separate the grains.
9. Garnish and serve: Sprinkle freshly chopped coriander leaves on top. Serve your chana dal pulao hot with yogurt, pickle, or a simple salad.

Tips & Variations

For fluffier pulao, soak rice and dal thoroughly and avoid stirring too much while cooking.

• Use vegetable broth instead of water for added flavor.
• Add a handful of fried cashews and raisins for a sweet crunch.
• Include fresh mint leaves along with coriander for a refreshing aroma.
• For a vegan version, substitute ghee with coconut oil or any neutral oil.
• Try adding bay leaf, star anise, or fennel seeds for a unique spice profile.
• Serve with Low Fodmap Appetizer Recipes for a complete meal experience.

Nutrition Facts

Serving Suggestions

This chana dal pulao pairs beautifully with cooling sides like cucumber raita or boondi raita to balance the spices. For an extra burst of flavor, serve it with Indian pickles or papadums on the side.

A simple salad with tomatoes, onions, and lemon juice can add freshness to your meal.

For a more filling meal, try pairing this pulao with Instant Pot Rabbit Recipe or enjoy it alongside a light soup like Lectin Free Soup Recipes. To satisfy your sweet tooth afterward, treat yourself with the delightful Lemon Straws Recipe.

Conclusion

Chana dal pulao is a shining example of how simple ingredients, when combined thoughtfully, can create an extraordinarily flavorful and nutritious dish. This recipe embodies the essence of Indian home cooking—comforting, aromatic, and deeply satisfying.

Whether you’re preparing a weekday dinner or a festive feast, this pulao will impress with its rich textures and wholesome goodness.

With its adaptable ingredients and straightforward method, this recipe invites you to experiment and make it your own. Embrace the vibrant spices, enjoy the hearty legumes, and savor every bite of this classic Indian pulao.

Happy cooking!

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