Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

KALA CHANA PULAO (BLACK CHICKPEA PULAO)

Most commonly with black chana we konkanis make a popular dish called Chana Ghashi, which is a curry made using coconut and chillies. There are many more dishes in which this pulse is used and this time I tried making a pulao with it referring to a recipe from sharmispassions.com. It turned out quite tasty and it was the star anise that gave this pulao a distinct flavour.

This is what you’ll need

For the pulao

Basmati rice: 1 cup

Water: 2 cups

Black chana: 1/2 cup

Onion: 1 (big, chopped)

Ginger garlic paste: 1tsp

Chana masala: 1tsp

Coriander powder: 1/2tsp

Amchur: 1/2tsp

Lemon juice: 1/2tsp

Ghee: 1tbsp

Coriander leaves: 2tsp (chopped)

Salt to taste

For the tempering

Oil: 2tsp

Ghee: 1tsp

Cinnamon: 1/2″ piece

Cloves: 3

Cardamom: 2

Star anise: 1

Let’s get cooking

1. Soak the chana overnight and pressure cook in enough water the next day. Around 4 to 5 whistles. Drain and keep aside.

2. Soak the rice for 30 minutes.

3. Heat the oil and in a pan and season with the ingredients listed under tempering.

4. Add the onions, ginger garlic paste and fry until the onions are brown.

5. Add the chana masala, coriander powder, amchur and mix. Add the chana and mix well, Cook for a couple of minutes.

6. Add the rice, along with the water, lemon juice and salt. Bring to a boil.

7. Reduce the flame, cover and cook until the rice is done.

8. Top with ghee, mix well, garnish with chopped coriander leaves and serve hot with raita.

Approximate preparation and cooking time: 1 hour (excluding chana soaking time)

Serves: 3 to 4

 

 

 

 

 

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

*