Organic Kala Channa Pulao



  • Wash and soak the black chickpeas in plenty of water overnight or for 7 to 8 hours. Drain the water and place the soaked chickpeas in the pressure cooker with 3 cups water. Pressure cook the chickpeas until the first whistle, lower the heat and then cook for 20 minutes. Turn off the heat and allow to cool.
  • After the chickpeas cool down, strain the cooked chickpeas and reserve the cooking water. Add plain water into the reserved water to make it 3 cups.
  • Wash and soak the basmati rice in water for 30 minutes to an hour.
  • In a blender put in the tomatoes, coriander, mint leaves, ginger and chili if using and blend to a smooth puree.
  • In a heavy bottomed pan, with a tight fitting lid, heat the oil until warm. Put in the cinnamon stick and the cloves, stir fry for a few seconds until the spices start to sizzle, add the asafetida powder and then put in the ground puree.
  • Add in the rest of the spices, the coriander seed powder, cumin seed powder, red chili powder, turmeric powder and mix well.
  • After the oil begins to separate from the ground masala, add the drained rice and the drained cooked chickpeas.
  • Pour in the reserved chickpea water, add the salt and garam masala powder, give it a good stir and bring to a boil.
  • Turn down the heat, cover with a tight lid and cook until done.
  • Serve hot or warm with raita.
  • Serves 4 to 6

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