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Bengal Gram (Chana Dal) Pulao

 INGREDIENTS:

  1. Rice 1 cup soaked for 20 minutes (Basmati, Ponni, Sona Masoori, or any short-grained rice)
  2. Split Bengal Gram (Chana Dal), 1/2 cup soaked for 2 hours
  3. Onion 1 large, thinly sliced
  4. Tomato 1 large, chopped
  5. Ginger-Green Chili Paste 1 tsp
  6. Turmeric Powder 1/2 tsp
  7. Red Chili Powder 1/2 tsp
  8. Garam Masala Powder 1 tsp
  9. Cumin Seeds 1/2 tsp
  10. Bay Leaf 1
  11. Cloves 2-3
  12. Green Cardamom 2-3
  13. Black Peppercorns 5-6
  14. Oil 2 tbsp
  15. Salt to taste
  16. Water 2-2.5 cups
  17. Coriander Leaves 1-2 tsp chopped

METHOD:

Serving Size: 4-5

Drain the rice and dal and keep aside. Heat oil in a pressure cooker and temper it with the whole spices. Saute until fragrant.

Add sliced onions and saute until golden. Stir in ginger-green chili paste and saute until the raw smell disappears.

Add tomatoes and cook until they turn soft and mushy.

Add the soaked chana dal, rice, and salt. Add 2 cups of water and pressure cook for 1 whistle. Let the pressure release naturally.

Garnish with chopped coriander leaves and serve with boondi raita, papad, mango pickle, or any simple vegetable curry. 

NOTE:
You can add peas, carrots, beans, potatoes, bell peppers, cauliflower florets, or sweet corn along with dal. The addition of vegetables not only enhances the flavor but also turns it into a complete one-pot meal. 



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