Looking for a comforting yet light dish perfect for warm weather? This Chana Dal Pulao recipe is the ideal choice. Prepared with soaked gram lentils and aromatic basmati rice, this dish comes together quickly and is loaded with mild spices that don’t overpower the palate. It’s an easy-to-make meal that can be served with your favorite chutney or raita.
To start, soak 1 cup of chana dal for about two hours to ensure it becomes tender while cooking. Once soaked, heat two tablespoons of oil in a pressure cooker. Add whole spices like cumin seeds, bay leaf, black cardamoms, green cardamoms, whole red chilies, and black pepper, and sauté them for two minutes to release their aroma. Next, toss in one large sliced onion and fry until it turns a light golden brown.
Stir in one tablespoon of ginger garlic paste and cook for a minute before adding the puree of two tomatoes, half a teaspoon each of turmeric and coriander powder, and salt to taste. Mix the masala until well combined and aromatic. Now, add the soaked dal and 300 grams of washed rice to the cooker. Stir everything gently, making sure the spices coat the dal and rice evenly.
Pour in two glasses of water and close the lid of the pressure cooker. Cook until you hear two whistles, then turn off the heat and let the pressure release naturally. Once done, open the lid and gently fluff the pulao. Transfer the hot and delicious chana dal pulao to a serving bowl. It pairs wonderfully with mint chutney or cucumber raita, making it a satisfying meal that’s both wholesome and easy to digest — perfect for lunch or a light dinner.
