Chana Dal Pulav is a delightful Indian rice dish that effortlessly combines the nutty goodness of soaked chana dal with the fragrant elegance of basmati rice, creating a symphony of flavors in every bite. This one-pot wonder is a culinary journey that begins with the earthy aroma of cumin seeds, bay leaves, and the rich sizzle of onions dancing in a harmonious blend of ghee and oil. The addition of minced garlic, whole cloves, and a cinnamon stick contributes a depth of warmth, infusing the dish with layers of complexity.
As the spices mingle and create a tantalizing melody, the chana dal takes center stage, joining the ensemble in a water ballet that brings out its natural essence. Boiling the chana dal for a brief 3 to 4 minutes ensures a perfect al dente texture, maintaining a satisfying bite throughout the dish. Raisins, those sweet jewels, join the party alongside the rinsed basmati rice, introducing a delightful contrast of sweetness that weaves through each grain.
The instant pot takes over, its pressurized magic transforming this concoction into a symphony of flavors and textures. The result is a pulav that beckons with an irresistible aroma, promising a journey through the heart of Indian cuisine. Once the lid is lifted, the steam carries the essence of the spices, releasing a fragrant cloud that entices the senses.
A final touch of freshness comes in the form of coriander leaves, their vibrant green hues adding a burst of color to the dish. A squeeze of lemon juice adds a zesty note, elevating the flavors to a crescendo of perfection. This Chana Dal Pulav is not just a meal; it’s a celebration of Indian culinary artistry, a blend of tradition and innovation that invites you to savor the essence of each carefully curated ingredient.
Chana Dal Pulav
Ingredients
- ¾ cup chana dal soaked in hot water
- 1½ cups basmati rice rinsed
- 1 tbsp ghee
- ½ tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- ½ tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 1 tbsp lemon juice
- Handful of chopped coriander leaves
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 1 cinnamon stick
- 4 cloves
- 10 cashews
- 20 raisins
Instructions
- In the instant pot on sauté mode, heat 1 tablespoon of ghee and 1/2 tablespoon of oil.
- Once the fats are hot, add cumin seeds, bay leaf, sliced onions, minced garlic, cashews, cinnamon stick, and cloves. Sauté until the onions are golden brown.
- Add red chili powder, garam masala, and salt to the pot. Sauté for another minute until the spices release their aroma.
- Add soaked chana dal and water to the pot. Boil for 3 to 4 minutes.
- Add rinsed basmati rice and raisins to the mixture. Combine well.
- Close the instant pot lid and set it to pressure cook on high for 4 minutes.
- Once the cooking is complete, let the pressure release naturally for 5 minutes, and then do a quick release.
- Fluff the pulav with a fork, add lemon juice, and garnish with chopped coriander leaves.
- Serve your delicious chana dal pulav hot with a side of raita or your favorite yogurt-based dish.
