One Pot Kala Channa Pulao
This is a highly nutritious one pot meal with rice, black chickpeas, minimal spices that tastes delicious!
Servings 3
Ingredients
- ½ cup soaked and cooked black chickpeas (read notes)
- ½ cup basmati rice
- few mint leaves, chopped
- 2 tsp ghee or oil
- 1 tsp cumin seeds
- 1 tsp ginger and garlic paste
- ½ cup sliced onions
- ½ cup chopped tomatoes
- 2 tbsp curd
Spice powders
- ½ tsp hing
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tsp chilli powder
- 1 tsp coriander powder
Garnish
- few roasted cashews
- corainder leaves
Instructions
- Rinse and soak black chickpeas for 6 hours. Pressure cook for 4 whistles OR cook in Manual mode in IP for 7 minutes, adding a little salt. It should still have a bite. Save the cooking water for making the pulao.
- In a 2L pressure cooker, add oil/ghee, cumin, onions, chilli, ginger garlic paste and saute until onions turn golden brown.
- Now, add the tomatoes and curd and mix in a low flame so the curd does not curdle.
- Add the spice powders next, followed by the chickpeas, mint leaves, rice and water.
- Check for salt, let it come to a boil and cook for ONE whistle on high heat. Reduce heat ( to 400W if induction, or lowest on flame) immediately and cook for 6 minutes.
- Let pressure settle, open and garnish. I had it with some raitha, salad and a boiled egg.
Notes
- Instead of soaked and cooked chickpeas, canned beans can be used.
- An alternate method to avoid cooking chickpeas separately
- Soak chickpeas for 8 hours and drain. In the above recipe, add onions, ginger-garlic paste, chilies, tomato, spice powders, curd, and chickpeas. Now, add minimal water ( same amount as chickpeas) and cook for 4 whistles on medium heat.
- Release pressure, add soaked rice and water for it ( about 1/2 the quantity of rice) and cook again for 1 whistle. Open after pressure releases!
- This is a little tricky, but if you know your cooker - this method works beautifully