Chana Pulav

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

to grind:

  • 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)


  1. Wash and soak chana overnight and pressure cook for 6-7 whistles or until cooked thoroughly. Keep aside.
  2. 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.
  3. 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.
  4. Add the tomato puree, garam masala powder, kasori methi, salt and chana. Cook for a further 3-4 minutes.
  5. 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.
  6. Serve with a simple raita.

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11 thoughts on “Chana Pulav

  1. I understand the urge to buy books, though for me it’s not cookbooks. Starting a library is not a bad idea ;) Thank you so much for contributing this lovely dish to My Legume Love affair,


  2. These days hubby says I can start an exclusive ‘cookery only ‘ bookshop. I still buy cookbooks and seem to be obsessed with them!
    The rice looks fantastic Rajani :)


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