I have many many recipe books. So many, that I can start a library with them. Earlier when I used to visit bookshops, I used to go directly to the cookery books section. Comics, Classics, Fiction – everything was given a miss.
This went on for a long time, and finally it came to a point where hubby refused to take me to bookshops! His reason was valid – there were so many cookbooks at home and yet I keep buying more. And worse, I don’t use them much!
So now, thanks to the free recipes accompanied by beautiful pictures in blogs and the internet, the book-buying craze has come down. And now, I concentrate more on cooking from the books I have!
Chana pulav is from one of the cookbook collection. Its a perfect lunchbox recipe and its perfect for this week’s Blogging Marathon theme too.
Check out the other Blogging Marathon participants for more recipes and more themes.
Recipe Source: Mallika Badrinath’s ‘Rice Delights’ book
Serves : 2-3
- Basmati Rice : 1 cup
- White kabuli Chana : 1/2 cup
- Onions : 2
- Tomatoes : 3 big
- Kasuri methi : 1 tbsp
- garam masala powder : 1/2 tsp
- Bay leaf, cinnamon stick, cloves : 1-2 each, optional
- ghee : 1 tbsp
- pearl onions : 10 (I used 1 big onion)
- red chilies : 4-5 (or per taste)
- Cumin seeds : 1 tsp
- Garlic : 4-5 flakes
- Coconut : 2 tbsp (I added this, but felt it would be better to skip)
- Wash and soak chana overnight and pressure cook for 6-7 whistles or until cooked thoroughly. Keep aside.
- Wash and soak the rice for 10 minutes. Grind the three tomatoes into a puree. Grind the items in the ‘to grind’ list into a smooth paste. Keep aside.
- Heat ghee. Add cloves, cinnamon, bay leaves. Add onions and garlic and saute till brown. Add the ground onion-coconut masala paste. Fry for 3-4 minutes, until the raw smell goes away.
- Add the tomato puree, garam masala powder, kasori methi, salt and chana. Cook for a further 3-4 minutes.
- Drain water from the rice and add it. Add one cup of water (tomato puree + water = 2 cups, double that of rice) and cover and cook till rice is done. I usually transfer the rice to a pressure cooker or rice cooker at this stage.
- Serve with a simple raita.
- Blogging Marathon, under Cooking with Chana Dal theme
- Susan’s MLLA, hosted this month by Simone of Briciole
- Swati’s Favorite Recipes, hosted by Amrita of Sweet n Savory