Chana Pulav

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 3.5 based on 100 votes
3.5
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Aappam and vegetable stew, Best Nonbhu Kanji with Brinjal chutney, Easy Besan Masala Roti

Rate This Recipe
3.5

Ingredients

How to Make Chana Pulav

  • Soak rice for 10 minutes. Drain water completely.
  • Heat a teaspoon of ghee and fry the rice for one or two minutes.
  • Soak chana for 10 hours and pressure cook for 15 to 20 minutes.
  • Blanch tomatoes in hot water for a few minutes. Remove skin and grind into paste.
  • Strain and remove the seeds.
  • Grate coconut, add enough water, grind, and take two extracts.
  • Peel garlic.
  • Heat oil in a heavy vessel and fry cardamom, cinnamon, cloves, and bay leaf.
  • Add garlic and fry till brown, and then add slit green chillies and small onions.
  • Fry for a minute and add the ground masala paste.
  • Fry in medium flame until it starts smelling good.
  • Add tomato paste, Kasoori methi, salt, and garam masala powder, and boil for a few minutes.
  • Add cooked chana and 1.75 cups of coconut extract.
  • When it starts boiling, add rice, mix well, and reduce flame.
  • Cook exactly for 20 minutes. If necessary, keep a dosa pan underneath for even heating.
  • Garnish with cut coriander leaves and fried cashew nuts.
  • Serve hot with crisply fried grated potatoes.