Tuesday, February 19, 2013

Channa/Chickpea Pulao

What do you do when you have some channa but not enough to make sufficient chole masala? I decided to make channa pulao. Usually, I'd make this from the leftover chole masala. This is a simple crockpot meal with most of the ingredients found around the kitchen.

Time taken :
Preparation : 10 minutes + time for soaking
Cooking time : 30 minutes(for chickpeas) + 15 minutes

Difficulty : Easy

Ingredients (Serves 2) :

  1. 1/2 cup chickpeas soaked overnight
  2. 1 cup rice washed
  3. 1 large onion sliced finely
  4. 2 medium tomatoes finely chopped
  5. 1 tbsp ginger garlic paste
  6. 1 tbsp oil
  7. 1inch cinnamon stick
  8. 4 cloves
  9. 1 bay leaf
  10. 2 tbsp chole masala
  11. 1/2 tsp red chilli powder
  12. 1 tsp lime juice
  13. Salt to taste
  14. Water - 2 cups for the rice + 4 cups to boil the chickpeas
  15. Chopped coriander
How I made it :
  1. In a pressure cooker, boil chickpeas with 4 cups of water with salt. Give one whistle on high and about 5-6 whistles on low or about 20 minutes on low. This ensures that they are well cooked and soft. Drain any remaining water.
  2. In another the pressure cooker, heat oil.
  3. Add the cinnamon stick, cloves and bay leaf.
  4. Once the cloves start bursting, add the onions.
  5. Fry the onions till dark golden brown. This is what gives the colour as well as imparts some taste.
  6. Add the ginger garlic paste and fry till raw smell goes away, about 2 minutes. 
  7. Add the tomatoes and fry till soft.
  8. Add the red chilly powder, chole masala, salt. Fry for a minute.
  9. Now, add the rice and fry for a minute.
  10. Add the water and the boiled chickpeas.
  11. Adjust salt. Add lime juice.
  12. Let it come to a boil.
  13. Cover the cooker and when the steam starts to build, lower the flame and cook on low flame for 8 to 10 minutes. 
  14. Garnish with chopped coriander and serve hot.