Chana Dal Pulao Recipe – Fragrant Rice with Split Chickpeas & Spices
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.
This Chana Dal Pulao recipe combines protein-rich split chickpeas and long-grained rice with caramelized onions, tomatoes, and warming spices. A budget-friendly, vegetarian dish that comes together easily, it’s a wonderful option when you’re looking for something light yet satisfying. The mild spices make it kid-friendly, while the rich texture appeals to all age groups.
Chana Dal Pulao is a simple yet flavorful one-pot rice dish made with split chickpeas (chana dal), aromatic spices, and basmati rice. It's an ideal comfort food that’s both filling and nutritious. Perfect for lunchboxes, family dinners, or even festive meals when served with raita or pickle.
🧂 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.
💡 Cooking Tips
- 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
- 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.
🍳 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 Info
- 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
🛒 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