A simple meal, which is a combination of protein plus carbohydrates and addition of just a bowl of salad makes it a complete meal which you can make in a jiffy.
This post is very special to me as I am taking it to Fiesta Friday #103. This is my first link there and I am very glad to be a part of this virtual party where so many talented food bloggers share their food and other interests. I am very Thankful to my friend and a very talented Food Blogger Sonal Gupta who made me aware of this party and who is also co hosting this party. Friday Fiesta is hosted by Angie @ Fiesta Friday and this party is co hosted by Sonal @ simplyvegetarian 777 and Petra @ Food Eat Love
Kala chana or Black Gram/ Bengal Gram are a part of the vegetarian diet in India. These are basically legumes belonging to the Fabaceae family. They are also known a Black chickpeas.The plants are short in height and are mostly found in tropical and subtropical regions. The seeds are excellent sources of protein.Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet.
Kala Chana Pulav is a very easy and quick recipe and is perfect to make on a day where you have less time and want to make a complete meal. The only Pre required preparation for this recipe is soaking the chick peas.You can easily find these Chickpeas or black grams in all Indian grocery stores. I frequently use Black Grams in my cooking as they are one of the most healthy vegetarian options. I have used Basamati rice in this preparation , but you can also use another rice variety of your choice. I would recommend the use of Basamati rice for having best flavors.
KALA CHANA PULAV| BLACK GRAM PILAF
Kala Chana Pulav| Black Gram Pilaf
Black Gram or Kala Chana- 1 cup
Rice ( Preferably Basmati Rice )- 1.5 cup
Chopped Onions- 1/2 cup
Ginger Garlic Paste- 1 tbsp.
Salt- to taste
Cumin powder- 1/2 tsp
Amchoor ( raw mango powder)-1/2 tsp
Red chili powder- 1/2 tsp
Dry mint leaves powder- 1/2 tsp
Choley masala- 1/2 tsp
Garam Masala Powder- 1/2 tsp
Oil/ Ghee ( clarified butter)- 1 tbsp.
Cumin Seeds- 1 tsp
Bay leaf- 1 or 2
Cloves- 3 or 4
Black Pepper corns- 2-3
Cinnamon stick- 1 inch
Black Cardamom- 2
Green Cardamon- 2
1. Soak the Chana/Black Gram overnight or for at least 6 hours. Once they are risen, pressure cook for 2 whistles after adding salt. Once Chana is boiled, drain the water and keep the chanas aside. Save the chana water for using in making masala or you can even use in in kneading dough.
2. Wash and Soak the rice for at least half an hour.
3. In a deep bottom Kadai or non stick pan , heat the oil or Ghee. add the cumin seeds and let them crackle. Then add Bay leaf, cloves, cinnamon, cardamoms and black peppercorns. Give everything a stir and add chopped onions.
4. Cook the onions until they become translucent. now add ginger garlic paste and cook till it turns little brown.
5. Now add all dry spice powders and mix well. Add 3-4 tea spoons of chana water to this mixture and cook till this masala leaves oil.
6. Now add the chana and mix well. Cook for few minutes and add the basamati rice. Mix everything well and cook for another 2 minutes.
7. Now add 3 cups of water and salt and cover the pan with lid. Cook until the rice gets cooked properly. Open the lid and sprinkle some garam masala on top. Garnish with freshly chopped Cilantro/ coriander leaves and enjoy.