Chana Dal Rice

chana dal rice

1-½ to 2 cups basmati rice
3/4 cup Chana dal
4 cups water
1/2 onion or to taste, chopped
1/2 teaspoon turmeric powder, for colour
1 (1-inch) stick cinnamon
4 whole coriander seeds
1 teaspoon ginger and garlic paste
3 green cardamom pods
1 teaspoon salt
1 tablespoon Olive oil
2 tablespoons ghee
2 fresh green chilies
1/2 teaspoon pulao masala
1/2 teaspoon red chilli powder {optional}


A} Mix daal and rice in a bowl. Wash and rinse thoroughly in several water baths (about three times) and set asidefor at least 3 hours or preferably overnight.
B} Drain the rice and daal.
C} In a medium-sized saucepan, add the oil and about 1-½ tablespoons of ghee. Make sure not to burn the ghee as it browns very fast like butter.
D} Add the ginger, garlic, chopped onion and all the spices except salt
E} Cook until onion has translucent.
F} Add rice and daal, and then stir until the grains are coated in the ghee and oil before stirring in the stock or water and salt
G} Add water and salt
H} Bring to the boil and then cover with a tight-fitting lid. If the lid isn’t very tight, cover the pan with aluminium foil before putting the lid on.
I} Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don’t remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you’re ready to serve.
I} serve with anything you like grilled chicken or any curry.


Written by Farhat

Farhat Abbas

Leave a Reply

Your email address will not be published. Required fields are marked *