Spicy and Tasty

Kala Chana Pulao

In Hindi, the word "kala" means black, while "chana" refers to chickpeas, so when combined, "kala chana" translates to black chickpeas. Although the name might be a bit misleading—since the skin of these chickpeas is actually brown or reddish-brown rather than black—it specifically denotes a certain type of garbanzo bean used in various dishes. Commonly referred to as Indian Black Chickpea, Bengal Gram, or Desi, this variety is indigenous to the Indian subcontinent. The term "desi" signifies its native roots, and kala chana has a tougher skin and a darker look compared to the lighter-skinned chickpeas you might be more familiar with. These black chickpeas are an excellent source of plant-based protein, making them a fantastic choice for growing children, active athletes, or anyone in need of a substantial energy boost.

Ingredients

Ingredients

  • 1/2 cup Lakshmi Bhog basmati rice
  • 1/4 cup Kala chana | black chana
  • 1 Onion
  • 1 Tomato
  • 1 tblsp Oil
  • 1 tsp Ghee
  • Salt as needed
  • 1/4 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Garam masala
  • To grind
  • Mint leaves few
  • Coriander leaves few
  • 1 Green chili
  • 3 cloves Garlic
  • Ginger a small piece

Cooking Process

Instruction How To Cook

  • Wash and soak ½ cup of Lakshmi Bhog basmati rice for 20 minutes in ¾ cup water.
  • Soak kala chana for 8 hours and pressure cook them till 5-6 whistles with a little salt.
  • Drain the water and keep aside.
  • Check out the idea of frozen legumes, you can make pulao anytime you wish.
  • Grind coriander leaves, mint leaves, green chili, garlic cloves, and ginger into a paste.
  • Do not add water while grinding.
  • Thinly slice the onion and finely chop the tomatoes.
  • In a pressure cooker add oil and ghee.
  • Add onions and saute it.
  • Add a little salt to this while cooking the onions. This will ensure even cooking of the onions.
  • Cook till it becomes translucent.
  • Now we can add the chopped tomatoes.
  • Alternatively, you can puree them and add too.
  • Now we are adding the ground green paste.
  • Mix well and add red chili powder, turmeric powder, salt, and garam masala.
  • Put the cooked kala chana also to this.
  • Cook this well for 3 minutes.
  • Add the soaked basmati rice along with water.
  • Check for salt.
  • Cover the cooker and cook till one whistle. Then simmer the flame to the lowest and cook for 7 minutes.
  • Switch off the flame.
  • Once the pressure subsides, open the cooker and mix it gently.