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Back to school !!
And here starts the worry of moms as to what to send for lunch box each day. Kids love all sorts of junk fancy items and moms try to send them a healthy, filling meal. But one pot meals are liked by most of the kids as they don't have to think much and can just gobble down without much fuss if it's tasty. One such meal for today is preparing this black chana pulao in a pressure cooker.
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The work becomes much easier if you already have some boiled chana in the refrigerator. Just take out and add to make a filling healthy meal or a lunch box meal. Achari Chana Pulao is another interesting option made with kabuli chana, try that out too. Give this a try !!!
Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 4
Ingredients
*karutha kadala / black chana boiled, 1.75 cups
basmati rice 1.5 cups
water 2.5 cups
onion, 2 medium-sized sliced
ginger-garlic paste 1 tbsp
tomato 2 medium-sized chopped
kashmiri chilli powder 1.5 tsp
hot chilli powder 1/2 tsp
coriander powder 2 tsp
garam masala 3/4 tsp
turmeric powder 1/4 tsp
salt to taste
coriander leaves 2 tbsp chopped
vegetable oil 3 tbsp
lemon juice 2 tsp
Watch on YouTube-
Method
- Wash and soak the basmati rice in water for 20 minutes.
- Soak the chick peas overnight and then cook as you regularly do in a pressure cooker. Keep the cooked water for gravy. Drain half cup of the boiled chick peas in a blender jar and pulse twice without adding any water. Keep aside.
- Heat a pan and add oil. Add the ginger-garlic paste. Sauté until raw smell disappears. Slide in the onions, curry leaves and sauté until lightly browned.
- Add the turmeric powder, hot chilli powder, kashmiri chilli powder, coriander powder and garam masala.
- Add the tomatoes and cook till the tomatoes are mushy.
- Add the ground chick peas and mix well. Then, add 1 cup of the chickpeas cooked water. Add the remaining boiled chick peas and cook covered for 5 minutes.
- Then add the 2.5 cups water, add the lemon juice, and finally add the drained rice and few coriander leaves.
- Cook for two whistles on high. Finally, add the remaining coriander leaves once the lid is opened. Fluff with a fork and enjoy with yogurt and cucumber.
NOTES
* IMPORTANT- I have used 3/4 cup dry chick peas= 1.5 cups soaked chick peas = 1.75 cups boiled cooked chick peas for 1.5 cups basmati rice.I have mentioned each of the measures of chick peas so that it becomes easy if you are directly trying out the recipe with some leftover cooked chick peas. Modify the rice quantity to your available cooked chick peas and make pulao.
* You can add 2 tsp of ghee too, but I kept it very simple for lunch box.
* You can try the same recipe with white kadala (kabuli chana) too.
* Grinding half of the chick peas and adding makes the pulao tastier.
* I haven't added whole spices in this pulao as kids don't like separating them out in their lunch box.
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1 comment:
It looks filling, delicious and healthful.
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