Chana Dal Pulao Recipe
Ingredients
1 cup chana dal (split chickpeas)
1 cup basmati rice
2 cups water
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 onion, thinly sliced
1 green chili, chopped
1 teaspoon ginger-garlic paste
Salt to taste
Fresh coriander leaves for garnish
Method
1. Rinse the chana dal and basmati rice under cold water until the water runs clear. Soak both together in water for about 30 minutes, then drain.
2. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
3. Add sliced onion and chopped green chili to the pot. Sauté until the onions turn golden brown, which takes about 5 minutes.
4. Stir in the ginger-garlic paste, then add the soaked dal and rice. Mix well for another minute.
5. Pour in the water and add salt. Bring everything to a boil, then reduce the heat to low. Cover and cook for 15-20 minutes, or until the rice and dal are tender. Garnish with fresh coriander leaves before serving.
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