Chola Palak Pulav
Chola Palak Pulao
This simple, hearty recipe offers a delicious use for chickpeas beyond the usual chole bhature. It's easy to prepare ahead and packed with wholesome ingredients. Follow along with the process shots on my Instagram under the highlights and tag me @simrun.chopra if you try it!
Ingredients:
- 2 medium onions, grated
- ⅔ cup basmati rice
- ⅔ cup spinach, chopped
- 1 cup raw chickpeas, soaked overnight
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 large tomato, grated
- 1 tsp chana masala (optional)
- Salt to taste
- 1 tsp whole cumin seeds
- Pinch of turmeric powder
- Red chili powder, to taste
- ½ tsp cumin powder
- 1 tsp coriander powder
- 2 tsp dried fenugreek leaves (kasuri methi)
- 3 tbsp oil/ghee
- Green chilies, chopped (as per taste)
Method:
1. Soak chickpeas overnight, then drain and rinse. Pressure cook with water and a pinch of salt for 20-25 minutes on low heat after the first whistle.
2. Soak the basmati rice for 30 minutes.
3. Heat 2.5 tbsp of oil/ghee in a pan, add cumin seeds. Once they splutter, add grated onions and sauté on medium heat until they turn beige.
4. Add ginger-garlic paste, and cook until the mixture turns golden brown.
5. Mix in salt, turmeric, red chili powder, cumin powder, and coriander powder. Sauté for a few minutes, then add grated tomatoes and cook until the water evaporates.
6. Add kasuri methi and stir for a few minutes. Add the cooked chickpeas with some water and simmer until the oil floats to the top.
7. In a pressure cooker, heat ½ tsp of oil/ghee, add cumin seeds and green chilies, and sauté briefly.
8. Add drained rice and sauté for 1-2 minutes. Add the cooked chickpeas and double the amount of water as the rice (1:2 ratio).
9. Taste and adjust salt (the water should taste slightly salty, like seawater). Pressure cook for one whistle, then allow the pressure to release naturally.
10. Let the pulao rest before serving, allowing it to absorb the remaining liquid.
Serve hot with a vegetable raita on the side.
Nutrition (per 1 cup) approx
Calories: 320 kcal
Protein: 8g
Carbs: 52g
Fat: 9g
This simple, hearty recipe offers a delicious use for chickpeas beyond the usual chole bhature. It's easy to prepare ahead and packed with wholesome ingredients. Follow along with the process shots on my Instagram under the highlights and tag me @simrun.chopra if you try it!
Ingredients:
- 2 medium onions, grated
- ⅔ cup basmati rice
- ⅔ cup spinach, chopped
- 1 cup raw chickpeas, soaked overnight
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 large tomato, grated
- 1 tsp chana masala (optional)
- Salt to taste
- 1 tsp whole cumin seeds
- Pinch of turmeric powder
- Red chili powder, to taste
- ½ tsp cumin powder
- 1 tsp coriander powder
- 2 tsp dried fenugreek leaves (kasuri methi)
- 3 tbsp oil/ghee
- Green chilies, chopped (as per taste)
Method:
1. Soak chickpeas overnight, then drain and rinse. Pressure cook with water and a pinch of salt for 20-25 minutes on low heat after the first whistle.
2. Soak the basmati rice for 30 minutes.
3. Heat 2.5 tbsp of oil/ghee in a pan, add cumin seeds. Once they splutter, add grated onions and sauté on medium heat until they turn beige.
4. Add ginger-garlic paste, and cook until the mixture turns golden brown.
5. Mix in salt, turmeric, red chili powder, cumin powder, and coriander powder. Sauté for a few minutes, then add grated tomatoes and cook until the water evaporates.
6. Add kasuri methi and stir for a few minutes. Add the cooked chickpeas with some water and simmer until the oil floats to the top.
7. In a pressure cooker, heat ½ tsp of oil/ghee, add cumin seeds and green chilies, and sauté briefly.
8. Add drained rice and sauté for 1-2 minutes. Add the cooked chickpeas and double the amount of water as the rice (1:2 ratio).
9. Taste and adjust salt (the water should taste slightly salty, like seawater). Pressure cook for one whistle, then allow the pressure to release naturally.
10. Let the pulao rest before serving, allowing it to absorb the remaining liquid.
Serve hot with a vegetable raita on the side.
Nutrition (per 1 cup) approx
Calories: 320 kcal
Protein: 8g
Carbs: 52g
Fat: 9g
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