Ingredients:
- 1 bowl chana dal (split chickpeas) – soaked 5–6 hours
- 1 bowl basmati rice – soaked 30 minutes
- 1 onion – thinly sliced
- 1 tomato – finely chopped
- 1 tsp grated ginger
- 1 tsp chopped garlic
- 1 green chili – finely chopped (optional)
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 1 small piece cinnamon
- 1 bay leaf
- 5–7 cashews
- Salt to taste
- 2½ bowls water
- 2 tbsp oil or ghee – for cooking
Instructions:
- Wash and soak chana dal for 5–6 hours. Soak rice separately for 30 minutes.
- Drain and rinse both the dal and rice.
- Heat oil or ghee in a pressure cooker. Add thinly sliced onions and sauté until golden brown. Remove and set aside for garnish.
- In the same cooker, lightly fry cashews and set aside.
- Now add cumin seeds, cinnamon, and bay leaf. Sauté for 1–2 minutes.
- Add grated ginger, chopped garlic, and green chili. Sauté till aromatic.
- Add chopped tomatoes and turmeric powder. Cook until tomatoes soften.
- Mix in soaked chana dal and rice. Stir gently for a minute.
- Pour 2½ bowls of water and add salt to taste.
- Close the cooker lid and cook on medium heat for 3–4 whistles.
- Let the pressure release naturally. Fluff gently with a fork.
- Garnish with fried onions and cashews. Serve hot.
Nutritional Information (General):
- Calories: ~280 kcal
- Carbohydrates: 38g
- Protein: 9g
- Fat: 9g
- Fiber: 5g
- Iron: 10%
- Calcium: 4%
Cooking Tips & Variations:
- Add veggies: Include peas, carrots, or beans to make it more nutritious.
- Spicier version: Add red chili powder or garam masala for a spicier kick.
- Vegan option: Use oil instead of ghee.
- Brown rice twist: Replace basmati with brown rice and cook with extra water/time.
Common Mistakes & Fixes:
- Mistake: Dal remains hard.
Fix: Soak longer or pre-boil the dal before mixing with rice. - Mistake: Rice turns mushy.
Fix: Reduce water slightly and ensure you drain soaked rice well. - Mistake: Burnt bottom.
Fix: Use thick-bottomed cooker and medium flame; avoid dry cooking.
Chef’s Tips & Tricks:
- Use aged basmati rice for better flavor and fluffier texture.
- Sauté spices briefly before adding ginger-garlic to release full aroma.
- Fry onions until deep golden brown for maximum flavor impact.
Brand Suggestions:
- Chana Dal: TRS or East End (available at Tesco, Asda, Indian stores)
- Rice: Tilda Basmati or Laila
- Spices: Natco or TRS range
- Ghee: KTC or East End
- Cashews: Whitworths or Tesco own brand
Equipment & Tools:
- Pressure cooker or Instant Pot
- Sharp knife and chopping board
- Stirring spoon or spatula
- Bowl for soaking
- Measuring cups/spoons
Pairing Suggestions:
- Serve with cucumber raita, mint yogurt dip, or plain curd.
- Enjoy alongside papad or pickles for an authentic Indian meal.
- A light salad or masala buttermilk makes a great accompaniment.
Allergen Information:
- Gluten-Free: Yes (check cross-contamination on packaged items)
- Nut Allergy: Contains cashews – omit if allergic
- Dairy-Free: Use oil instead of ghee for dairy-free version
Recipe Instructions Step by Step:
Step 1: Soak Dal & Rice
Soak chana dal for 5–6 hours and basmati rice for 30 minutes. Drain well.
Step 2: Fry Onions & Cashews
Heat ghee/oil, fry sliced onions until golden and crisp. Remove and set aside. Fry cashews lightly; set aside.
Step 3: Temper Spices
In the same cooker, add cumin seeds, cinnamon, and bay leaf. Sauté for 1–2 minutes.
Step 4: Add Aromatics
Add ginger, garlic, and green chili. Sauté till golden and aromatic.
Step 5: Add Tomatoes & Turmeric
Add chopped tomatoes and turmeric. Cook till tomatoes soften.
Step 6: Add Dal & Rice
Mix soaked dal and rice gently. Sauté for 1 minute to coat in spices.
Step 7: Add Water & Pressure Cook
Pour 2½ bowls of water, season with salt. Close lid and pressure cook for 3–4 whistles.
Step 8: Garnish & Serve
Let pressure release naturally. Fluff rice gently, garnish with fried onions and cashews. Serve hot.