Channa Dal Pulav
Ingredients
- 1 cup basmati rice ,wash and soak for 1/2 -45 minutes
- 1/2-2/3 cup chana dal wash and soak for 1/2 -45 minutes
- 2 medium size onions sliced and fried brown and kept aside
- 1 medium to big onion chopped
- 3/4 tbsp of ginger paste
- 1/2 tbsp of garlic paste
- 3 tbsp of ghee/oil
- 2-3 bay leaves
- 3-4 whole red chillies
- 4-5 green cardamom
- 2 black cardamom
- 2 pieces of cinnamon of 2" each
- 4-6 cloves
- 1 star anise (optional)
- 1 piece mace (optional)
- 1 tsp whole cummin
- 3-4 whole red chillies
- Salt to taste
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp kashmiri red chilli
Method
- Add the ghee to a kadhai (wok)
- Once the ghee is warm add the bay leaves, whole red chillies, whole cumin, black and green cardamom, cloves ,cinnamon and mace and cook on low flame till the spices are fragrant.
- Add the chopped onions and stir fry till the onions become beige brown
- At this point add the ginger garlic paste and saute till the raw smell of the ginger garlic is gone
- Add the salt,red chilli powder, turmeric powder and a few tbsp of water
- Stir till the masala has a nice reddish colour and oil starts seeping out
- Drain the water from the chana dal and add to the masala
- Saute for 5-10 minutes
- Drain the water from the rice and add to the kadhai and saute for few minutes
- Add the 2 cups of hot water
- Taste the water, it should be salty like sea water. Adjust the salt to this consistency.
- When the water starts bubbling cover and cook on low flame ,till done
- Stir and check in between and add more water if required
- Top with the brown onions
- Serve with my spinach / lauki or brinjal raita
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