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Delicious Kala Chana Pulao Recipe – Healthy & Easy to Make
Kala Chana Pulao is a wholesome, protein-rich, and flavorful dish that blends the goodness of black chickpeas with aromatic basmati rice and spices. Perfect for a quick lunch, a light dinner, or a festive feast, this one-pot meal is not only healthy but also incredibly satisfying. If you’re looking for a recipe that’s simple to prepare yet packed with taste and nutrition, Kala Chana Pulao is the perfect choice.
What is Kala Chana Pulao?
Kala Chana Pulao is a traditional Indian rice dish made using kala chana (black chickpeas), basmati rice, onions, tomatoes, and a medley of spices. It’s especially popular in North India for its high protein content, making it ideal for vegetarians and fitness enthusiasts. This pulao is light on the stomach, rich in fiber, and a great way to incorporate legumes into your diet.
Health Benefits of Kala Chana Pulao
Before diving into the recipe, let’s understand why Kala Chana Pulao is not only delicious but also healthy:
High Protein Content: Kala chana is a great plant-based protein source, supporting muscle health and energy.
Rich in Fiber: Helps in digestion and promotes satiety.
Iron-Rich: Beneficial for people with iron deficiencies and anemia.
Low Glycemic Index: Keeps blood sugar levels stable, making it diabetic-friendly.
Heart-Healthy: Helps in reducing bad cholesterol when cooked with minimal oil.
Ingredients for Kala Chana Pulao
Here’s what you’ll need to prepare this delicious and nutritious Kala Chana Pulao:
For Cooking Chana:
1 cup kala chana (soaked overnight or at least 8 hours)
3 cups water
1/2 tsp salt
For the Pulao:
1 cup basmati rice (soaked for 30 minutes)
2 tbsp oil or ghee
1 bay leaf
1-inch cinnamon stick
2–3 cloves
1 cardamom
1 tsp cumin seeds
1 medium onion (sliced)
1 medium tomato (chopped)
1 green chili (slit)
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala
Salt to taste
Fresh coriander leaves for garnishing
Step-by-Step Recipe: How to Make Kala Chana Pulao
Step 1: Cook the Kala Chana
Pressure cook soaked kala chana with salt and water for 4–5 whistles or until soft.
Drain the water and keep the chana aside.
Step 2: Sauté the Spices
Heat oil or ghee in a heavy-bottomed pan or pressure cooker.
Add bay leaf, cinnamon, cloves, cardamom, and cumin seeds. Let them sizzle.
Step 3: Add Aromatics
Add sliced onions and sauté until golden brown.
Mix in chopped tomatoes and green chili. Cook until tomatoes turn soft.
Step 4: Add Spices
Add turmeric, red chili powder, and garam masala.
Cook the masala for a minute, then add the boiled kala chana.
Step 5: Combine with Rice
Drain and add soaked rice. Gently mix everything together.
Add 2 cups of water and salt as needed.
Step 6: Cook the Pulao
Cover and cook on low flame for 10–12 minutes, or until rice is cooked and water is absorbed.
Let it rest for 5 minutes before fluffing it up with a fork.
Step 7: Garnish and Serve
Garnish with fresh coriander leaves.
Serve hot with raita, pickle, or plain curd.
Serving Suggestions for Kala Chana Pulao
Kala Chana Pulao is a complete meal on its own. However, you can enhance your meal by pairing it with:
Cucumber or boondi raita
Fresh mint chutney
Roasted papad or salad
A light dal soup
Tips for the Perfect Kala Chana Pulao
Soak kala chana overnight to reduce cooking time and improve digestion.
You can add vegetables like carrots, peas, or capsicum to increase the nutritional value.
For a richer taste, use ghee instead of oil.
Leftovers can be packed for tiffin or office lunch the next day.
Why You’ll Love This Kala Chana Pulao
Quick and easy to prepare
One-pot meal – less mess, more flavor
Ideal for weight watchers and vegetarians
Full of Indian flavors without being heavy
Affordable and budget-friendly meal option
Final Thoughts
Whether you’re looking for a hearty weeknight dinner or a special weekend treat, Kala Chana Pulao is a must-try recipe that checks all the boxes – taste, health, and simplicity. With easily available ingredients like the best soya chunks and simple steps, you can enjoy a flavorful dish that’s as good for your body as it is for your taste buds. Don’t forget to try this amazing Kala Chana Pulao at home and surprise your family with your cooking skills!
Yes, you can use canned black chickpeas. Just make sure to rinse them well before adding to the pulao.
Absolutely! It’s nutritious and mild in flavor. You can reduce the spice levels slightly for children.
Yes, you can easily make this in a rice cooker or Instant Pot. Just follow the same steps and adjust the water accordingly.
Yes, store leftovers in an airtight container in the fridge. It stays fresh for 2–3 days and can be reheated in a microwave.
Yes, it is naturally gluten-free, making it a great option for people with gluten intolerance.
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