In Indian homes, the dish of dal and rice is considered an integral part of the meal because it is not only very tasty but also filling. However, over time, people can get tired of the monotonous menu of dal and rice. If you also want to give the usual combination a new, more interesting flavor, then this recipe can be an excellent solution.
The renowned chef Kunal Kapoor has developed a special recipe for Chana Dal Pulao. He has given the simple combination of chickpeas (Chana Dal) and rice a bright aroma with spices, turning it into a complete one-pot meal. This pulao is perfectly complemented by a spicy garlic-green chili dressing, which multiplies its flavor. A detailed description of the cooking process is presented next.
To prepare Chana Dal Pulao, first, the rice is thoroughly washed and left to soak in water for about thirty minutes. After this time, the water is drained, and the rice is set aside.
Next, ghee or vegetable oil is heated in a pot. Cardamom, cinnamon, cloves, black pepper, cumin, and cardamom are added to it and roasted until fragrant. Then, chopped onion and green pepper, cut lengthwise, are added, and the onion is fried until golden brown. Then, the washed chickpeas (Chana Dal) are added and mixed thoroughly. Water and salt to taste are added, after which it is brought to a boil.
When the water starts boiling, the soaked rice is added to the pot and gently stirred. The pot is covered with a lid and cooked on low heat for 15–20 minutes. It is important to stir gently from time to time so that the rice does not stick to the bottom. It is ready when the rice and chickpeas are completely cooked and all the liquid has been absorbed; then the heat is turned off.
To prepare the dressing, oil is heated in a pan. Cumin and fennel seeds are added to it and roasted until sizzling. Then, garlic, ginger, and peanuts are added and fried until lightly golden. After this, green and achar green chilies are added and cooked for another 2–3 minutes.
The mixture is allowed to cool, and then transferred to a blender. Fresh green coriander, lemon juice, salt, black salt, chaat masala, and cold water are added along with the other ingredients to obtain a uniform paste.
The hot rice with chickpeas is placed on a plate and served with the spicy garlic-green chili dressing. Optionally, a little ghee can be added on top. This combination is an excellent choice for both lunch and dinner.
