Description
Black chickpeas rice, also known as Kala Chana Pulao, is a nutritious and flavorful dish combining the earthy taste of black chickpeas with aromatic spices and basmati rice. It’s perfect for a wholesome meal or a special occasion. Here’s how you can make this delicious recipe.
Ingredients
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¾ cup black chickpeas (soaked overnight), boiled
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1½ cups basmati rice (rinsed and soaked for 30 minutes)
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2 tomatoes, chopped
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1 inch ginger, chopped
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2 green chilies, roughly diced
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2 tablespoons mustard oil
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A pinch of hing
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3 cloves (laung)
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1 tablespoon mustard seeds
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10-12 curry leaves
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1 tablespoon coriander powder
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½ tablespoon roasted cumin powder
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½ tablespoon turmeric powder
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Salt to taste
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1 tablespoon chana masala
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3 cups water
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1 tablespoon lemon juice
Instructions
Preparation:
- Soak ¾ cup black chickpeas overnight. Drain and boil in fresh water until tender. Drain and set aside.
- Rinse and soak 1½ cups basmati rice in water for 30 minutes. Drain before using.
- In a blender, add tomato, ginger, and green chili. Blend to a smooth paste.
How to Cook Kala Chana Pulao:
- In a large pan or pressure cooker, heat 2 tablespoons of mustard oil until it starts to smoke slightly. Reduce the heat to medium.
- Add a pinch of hing (asafoetida) to the hot oil.
- Add mustard seeds and let them splutter.
- Add cloves (laung) and sauté for a few seconds until fragrant.
- Add the blended tomato paste and cook until the oil starts to separate.
- Add coriander powder, roasted cumin powder, turmeric powder, and salt to taste. Mix well and cook for another 2-3 minutes.
- Add the drained rice and boiled black chickpeas to the pan. Stir to combine with the spices.
- Pour in 3 cups of water and add chana masala. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and cook until the rice is fully cooked and the water is absorbed (about 15-20 minutes).
- Once the rice is half cooked, add lemon juice and gently fluff the rice.
- Your flavorful and nutritious Kala Chana Pulao is ready to serve.
- Garnish with fresh coriander leaves if desired.
- Serve hot with yogurt or a side salad.
Enjoy!
Notes
- Soak black chickpeas (kala chana) overnight for faster and even cooking. Boil until tender but not mushy, then drain and set aside.
- Rinse basmati rice thoroughly to remove excess starch, preventing stickiness.
- Blend tomato, ginger, and green chili into a smooth paste to create a uniform and flavorful base for the pulao.
- Use mustard oil for an authentic flavor.
- Add lemon juice for a tangy flavor and to keep the rice grains separate.
- Let the pulao rest covered for a few minutes after cooking to allow the flavors to meld and the rice to become fluffier.
- If using a pressure cooker, close the lid and cook for 1-2 whistles.
- Category: Main Course
- Cuisine: Indian
Keywords: Black Chickpea Rice, Healthy Pulao Recipe, Kala Chana Recipe, Easy Pulao Recipe, Vegetarian Pulao, One-Pot Rice Dish