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Chana Dal Pulao
4.9 from 57 votes

Chana Dal Pulao

Chana Dal Pulao is a fragrant rice dish cooked with basmati rice and split chickpeas (chana dal), spiced with whole and ground Indian spices. The dish features sautéed onions, garlic, and ginger, combined with aromatic spices, then pressure cooked into a fragrant, lightly spiced rice perfect for pairing with yogurt or raita.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 343 kcal
Course: Side Dish, Main Course
Cuisine: Indian

Ingredients

  • 1 cup basmati rice rinsed
  • 1/2 cup chickpeas rinsed & soaked for 1 hour in hot water, split, aka Chana dal
  • 2 tablespoon ghee or oil
  • 1/2 cup onion thinly sliced
  • 4 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 1/2 cups water
  • 2 teaspoon lime juice
  • cilantro chopped, leaves
Spices
  • 1/4 teaspoon turmeric powder ground, aka Haldi powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt adjust to taste
Whole spices
  • 2 bay leaf Tej Patta
  • 3 green cardamom aka Elaichi
  • 5 cloves optional, aka Laung
  • 1 inch cassia cinnamon aka Dalchini
  • 1 teaspoon cumin seeds aka Jeera
  • 2 dried red chili whole

Instructions

    Cup of Yum
  1. Rinse the Chana Dal and soak for 1 hour in hot water. You can also soak in regular tap water for 4 hours.
Instant Pot Method
  1. Start the instant pot in SAUTE mode and heat it. Add ghee and all the whole spices. Sauté them for 30 seconds.  
  2. Add the onions, ginger and garlic. Sauté for 3-4 minutes until the onions are translucent.
  3. Add the rinsed basmati rice to the pot. Drain the water from the soaked Chana Dal and add it to the pot. Then add all the spices.
  4. Add water and give it a good stir. Press Cancel and close the instant pot lid with vent in sealing position. 
  5. Set the instant pot to RICE mode for 12 mins (low pressure).  When the instant pot beeps, quick release the pressure manually.
  6. Add lime juice, and fluff the rice. Garnish with cilantro and Chana Dal Pulao is ready to be served. 
Stovetop Pressure Cooker Method
  1. For stovetop pressure cooker, add 2 cups of water and cook for 2 whistles. Let the pressure release naturally.
Stovetop Method
  1. Follow the same steps as in the above method until adding water on medium-high flame.
  2. Add 2 ¼ cups of water for this method. Then let the ingredients come to a boil. Now simmer to low flame and cover the pot with a lid. Cook until the water is completely absorbed.
  3. The Chana Dal Pulao is ready to be enjoyed. Sprinkle lime juice and garnish with cilantro.

Notes

  • Soaking chana dal for 1 hour in hot water reduces cooking time and improves tenderness.
  • For a vegan option, substitute ghee with your preferred plant-based oil.
  • Add vegetables like green beans, bell peppers, peas, or carrots to increase the dish’s nutritional value.
  • Serve with cucumber raita, masala papad, and pickles for a traditional accompaniment.

Nutrition Information

Serving 212g Calories 343kcal (17%) Carbohydrates 58g (19%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.5g (3%) Monounsaturated Fat 2g (10%) Cholesterol 19mg (6%) Sodium 598mg (25%) Potassium 210mg (4%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 301IU (6%) Vitamin C 36mg (40%) Calcium 86mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 343

% Daily Value*

Serving 212g
Calories 343kcal 17%
Carbohydrates 58g 19%
Protein 8g 16%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Cholesterol 19mg 6%
Sodium 598mg 25%
Potassium 210mg 4%
Fiber 8g 32%
Sugar 3g 6%
Vitamin A 301IU 6%
Vitamin C 36mg 40%
Calcium 86mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.