Ingredients

• ¼ cup chana dal/bengal gram (split)
• 1 cup rice
• 2 tablespoons clarified butter/ghee
• 1 tablespoon cumin seeds/jeera
• 1 star anise/chakra phool
• 2 bay leaves/tej patta
• 1 small cinnamon stick/dal chini
• 5-8 cloves/laung
• 1 teaspoon black pepper corns/kali mirch
• 1 tablespoon ginger garlic paste
• 2 large onions sliced
• 1.5 cups water
• 1 tablespoon clarified butter/ghee

*Measure rice, chana dal and water from the same cup

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Soak chana dal in water for 2 hours and rice for 30 minutes.
2. In a pressure cooker heat ghee and then add cumin seeds, star anise, bay leaf, cinnamon stick, cloves and black pepper corns. Sauté them for a minute.
3. Now add ginger garlic paste and sauté them for a minute or until it gets a light brown colour.
4. Further add sliced onions and cook them for 3-4 minutes or until they get a light brown colour and turn translucent. Add a tablespoon of water if needed.
5. Now add the soaked chana dal and rice and gently mix them. Roast them for a minute with the onions.
6. Add water and mix well.
7. Lastly add salt and ghee and give it a final stir.
8. Pressure cook on medium flame for 2 whistles. Open the lid once the entire steam has been released.
9. Serve hot with raita or pickle.

Recipe Notes

• Its important to soak the chana dal else it will remain uncooked.
• Measure rice, chana dal and water from the same cup
• Ginger garlic paste adds a great flavour to this chana dal pulav. Do not skip it.

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