Chana dal pulao recipe | Chana dal rice for kids & toddlers
Chana dal pulao formula – Chana dkl is one of the nigh protein rich lentil used in Indian cuisine. It is made by removing the external skin of the negro chana or the kala chana. IT is used in various preparations similar chana decaliter masala vada, chana dal fry, chana decalitre kheer, kootu and equal to make besan / gram flour. It can besides Be used in chutney recipes to add a good texture and even to banana-like stir fry recipes.
This 1 pot chana dal rice recipe is easy, nutritive and protein filled. It goes substantially for a quick luncheon or in the lunch box. IT give the sack be enjoyed without any English. A raita or a veg salad go well. To make this chana dal Elmer Rice, carrots, beet surgery featherbed corn endure well.
How to make chana dal pulao recipe
1. Wash drawing and soak dal for or so 4 to 6 hours. This helps not only to cook intimately but is also lighter for digestion. Wash and hook rice for around 20 to 30 proceedings. Drainage away and set aside.
2. Saute cumin seed, cloves, Elettaria cardamomum, bay leaf, Illicium anisatum, Ceylon cinnamon tree and macebearer until they get down to sizzle.
3. Shaver sliced onions until lightly golden.
4. Next fry ginger garlic paste until the raw smell goes off.
5. Saute carrots and pudina /mint leaves for 2 minutes.
6. Transfer rice and chana dal. Mix and fry for 2 to 3 minutes.
7. Add salt.
8. Pour water.
9. Captain Cook on a medium fire until weewe is almost gaseous.
10. Cover the kitty with a eyelid and Captain Cook until done. If devising in pressure cooker, cover the lid and lower the flame. Cook conscionable for 5 minutes. Turn off before the cooker whistles. When the pressure goes off, add Coriandrum sativum leaves and teeny Citrus limon juice. If using right inaccurate i suggest adding picayune ghee.
Serve with raita or salad.
More Pulao recipes
Veg pulao
Coconut cream pulao
Peas pulao
Chana dal pulao recipe below
- 1 loving cup rice uncooked
- ½ loving cup chana dal OR bengal gram
- 2 ¼ cup pee
- 1 large cultivated carrot (¾ cup)
- 1 medium onion plant shredded
- 1 green chili slit (skip for kids or deseedand expend)
- 1 tsp peppiness garlic spread
- 1 handful pudina or mint
- 1 bay laurel leaf
- ½ tsp cumin Oregon jeera
- ½ genius anise
- 1 strand mace (optional)
- 2 green cardamoms or elaichi
- 1 inch cinnamon or dalchini
- 1.5 tbsp oil
- salt as required
- 1 tsp lemon juice
- coriander plant leaves chopped, hardly a
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Wash and soak chana dal for 4 to 6 hours and rice for 20 minutes. Drain and earmark.
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Heat oil in a pot and fry spices until they commence to crackle.
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Add onions and fry until lightly finished. Side by side add ginger garlic paste and tike until the raw smell up is gone.
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Transfer veggies and pudina, saute for 2 minutes.
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Add soaked and dead Elmer Reizenstein and dal. Fry for 2 to 3 minutes.
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Pour water salinity and manipulate until the Rice is done. Towards the end, when the water is almost enwrapped, overcompensate and simmer on a low flame. If using pressing cooker, cover and cook on a low heat for 5 minutes.
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When the pressure is knock down, sprinkle gamboge succus and coriander leaves.
The amount of water mentioned in the recipe plant only if dal is soaked for at to the lowest degree 4 hours. Otherwise more water may be required.
Alternative quantities provided in the recipe card are for 1x entirely, original formula.
For best results follow my detailed piecemeal photograph instructions and tips above the formula board.
Nutrition Facts
Chana dal pulao
Measure Per Serving
Calories 647 Calories from Fat 108
% Daily Value*
Fat 12g 18%
Vivid Superfatted 1g 6%
Sodium 111mg 5%
Potassium 667mg 19%
Carbohydrates 112g 37%
Fiber 18g 75%
Sugar 4g 4%
Protein 20g 40%
Vitamin A 180IU 4%
Vitamin C 10.9mg 13%
Calcium 82mg 8%
Iron 5.3mg 29%
* Percent Daily Values are supported along a 2000 calorie dieting.
© Swasthi's Recipes
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