Chana Dal Pulao


  • 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

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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