How To Make Chana Dal Pulao?

Making Gravy

• Heat,1/2 cup of oil,then add one medium sized sliced onions and Saute the onions till golden brown.
• Then,add the 1 tbsp of homemade Ginger Garlic Paste (adrak lasan paste)and saute till the raw aroma of the ginger-garlic goes away.
• Add all the whole spices listed below. Saute the whole garam masala or whole spices for some seconds till they splutter and are fragrant.Bay leaf 2. Black pepper corn 8. Black cardamom 1 Green cardamom 4 star anise 2 cloves 4.
• Then,add 2 medium sized chopped tomato and Sauté the tomatoes till they turn mushy.Keep the flame to a low.
• Add 1 teaspoon turmeric powder, 2 tablespoons red chilli powder, 1 tablespoon coriander powder and 1 teaspoon cumin powder, 1 teaspoon of whole spices powder and 1 teaspoon of salt and 4 dried plums. Mix very well and Saute the masala till you see oil releasing from the sides.
• Add 1/3 cup of yogurt.Then,add chopped mint, Coriander and green chili.
• Now,add 1/2 cup of water.At this stage,add Boiled dal.Cook for another 5 minutes.Gravy is ready from layering.

Parboiled Rice

• In a large pot, boil water for the rice at high flame. Add all whole spices, salt, cardamom and bay leaves.
• Once the water starts bubbling, add in the pre-soaked basmati rice.Boil the rice for 5 mins and check a grain of rice.You should be able to break the grain of rice with fingers but the grain should still be hard and in-edible.
• Strain the rice in a colander and set aside for layer.

Assembling The Chana Dal

• Grease the bottom of your cooking pot,with 1 tablespoon of cooking oil.
• Add a layer of half rice at the bottom of the large pot.Next,add gravy.Add another layer of rice and repeat the process.
• Add all the garnishes on the top along with the food color this time.
• Cover the lid.Keep the flame on medium to high for 5 minutes and reduce it to low medium for another 10 minutes.
• Finally, turn off the heat and let the Chana Dal kabuli rest for 5 to 10 minutes to seal the flavors before opening the lid.
• Serve.