Kala Chana Pulao | Kale Chane Ka Pulav Recipe

Kala Chana Pulao | Kale Chane Ka Pulav

  • Prep Time
    485 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

Kala Chana Pulao | Kale Chane Ka Pulav is a protein-rich one-pot meal.

Kala Chana Pulao | Kale Chane Ka Pulav is a quick and easy dish. It is an extremely delicious and soul-satisfying dish. This is a very simple meal to prepare as this uses ingredients that are easily available at your home. Moreover, you can pack it for a kid’s tiffin or for an office lunch box. The tanginess of lemon and black chana makes a wonderful texture and amazing taste. So, try to prepare this dish and enjoy it with friends and family. Let us know your feedback in the comment section.

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This recipe was prepared by a lovely Mom: Shveta Sheth

Tips and Suggestions by Mom Chef:

  • Whole spices are optional.
  • Don’t over cook onions.
  • Capsicum can be added instead of onion.

For more such exciting recipes like Kala Chana Pulao | Kale Chane Ka Pulav, please click on the following links:

  1. Peri Peri Pasta
  2. Sesame Toast | Sesame Veg Toast
  3. Paneer Pakoda Without Frying

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Ingredients

  • Oil - 1 tbsp
  • Clarified butter / Ghee - 1 tbsp
  • Cloves / Laung - 2 to 3
  • Cardamom / Elaichi - 1
  • Black peppercorns / Kali mirch - 2 to 3
  • Bay leaf / Tej patta - 1
  • Cumin seeds / Jeera - 1 tsp
  • Asafoetida / Hing - A pinch
  • Ginger-green chilli-garlic paste / Adarak-hari mirch-lahsun paste - 1 tsp
  • Onion / Pyaz - 1 Sliced
  • Salt - As per taste
  • Turmeric powder / Haldi powder - 1/2 tsp
  • Red chilli powder / Lal mirch powder - 1 tsp
  • Coriander-cumin seeds powder / Dhaniya-jeera powder - 1 tsp
  • All spice mix powder / Garam masala - 1/2 tsp
  • Coriander leaves / Hara dhaniya - A handful + For garnishing
  • Black chickpea / Kala chana - 1 Cup
  • Cooked rice / Pake huye chawal - 3 Cups
  • Lemon juice / Nimbu ka ras - Of 1/2 lemon
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Soak black chickpea overnight. Transfer soaked chickpea to a pressure cooker. Cook it till 2 to 3 whistles and become soft. Once done, strain chickpea.
  2. Heat oil and ghee in a pan. Add cloves, cardamom, black peppercorns, bay leaf, cumin seeds, asafoetida, ginger-green chilli-garlic paste. Mix well and saute it for a few seconds on high flame.
  3. Then add onion. Mix well and saute it for 1 to 2 minutes on medium flame. Further, add salt and mix well.
  4. Then add turmeric powder, red chilli powder, coriander-cumin seeds powder, and all spice mix powder. Mix well and saute it for 1 to 2 minutes on medium flame.
  5. Add coriander leaves and mix well. Then add black chickpea and mix well for a few seconds on high flame.
  6. Now add cooked rice and mix well for a few seconds on high flame. Add coriander leaves and mix well.
  7. Then turn off the flame and add lemon juice. Mix well. Garnish it with coriander leaves.
  8. 'Kala Chana Pulao | Kale Chane Ka Pulav' is ready to be served.

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