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
Ingredients:
- 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)
Method:
- 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.
Linked to:
- 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
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,
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This is my all time favorite Biryani..very nutritious and wholesome. Thanks for sharing this amazing recipe.
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Delicious looking Chana Pulao.. Looks yumm.
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I love Chana Pulao. Very nice pics. :)
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Never get bored of this flavourful pulao, inviting.If you dont have cookbooks we arent foodies na:p.
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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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what a beautiful picture Rajani, even i like to buy cook books but did’nt try much from them. Chana pulav looks spicy and aromatic recipe…
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This looks like biryani. Fab job
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healthy and delicious one – photos are so inviting!
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Oh my gosh I am in love with your white set up Rajani, so well done. The rice is so perfectly blended and inviting!..
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This looks spicy and nice. Am a big fan of Mallika Badrinath.
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