Kaale Channa Pulao: A protein-packed twist to your everyday pulao.
Kaale Channa Pulao is a wholesome, flavorful one-pot dish that beautifully combines the goodness of protein-rich black chickpeas with aromatic rice and spices. Known for its earthy taste and nourishing qualities, this pulao is not just comforting but also highly nutritious, making it a perfect choice for both everyday meals and special occasions. The soft, spiced grains of rice paired with hearty kaale channa create a balance of flavor and health in every bite.
Whether you’re looking for a filling lunchbox recipe, a light yet satisfying dinner, or a traditional dish with a touch of nutrition, Kaale Channa Pulao fits in effortlessly. Easy to prepare and packed with proteins, fiber, and energy, this pulao is a wonderful way to enjoy the flavors of Indian cooking while keeping it simple and wholesome.
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What is kaale channa pulao?
Kaale Channa Pulao is a traditional Indian rice dish made with black chickpeas (kaale channe), rice, and aromatic spices. Unlike regular vegetable pulao, this version is protein-rich and hearty, thanks to the addition of soaked and cooked black chickpeas. The chickpeas give it a nutty, earthy flavor while also making it more filling and nutritious.
It’s often enjoyed as a wholesome one-pot meal, perfect for lunch, dinner, or even a lunchbox option. Light on the stomach yet high in nutrients, Kaale Channa Pulao is a balanced dish that combines taste, health, and simplicity in every serving.
Main Ingredient of kaale channa pulao:
1 cup black chickpeas (kaale channe), soaked overnight
1 ½ cups basmati rice, soaked for 20–30 minutes
1 big onion, sliced
2–3 tbsp whisked curd (yogurt)
1 tbsp ginger-garlic paste
1 tsp garam masala powder
1–2 tbsp oil or ghee
Salt to taste
For boiling spices:
1 whole garlic pod (unpeeled)
1 tsp coriander seeds
1 star anise
1 small cinnamon stick
1 tsp cumin seeds
1 bay leaf
1 small piece of tamarind
4–5 cups water
Meyer Trivantage 20cm Stainless Steel Tope With Lid
What Is So Special About kaale channa pulao?
1. Nutritious & Wholesome – Kaale channa is rich in protein, fiber, and iron, making the pulao both healthy and filling. It’s a complete meal in itself.
2. Unique Flavor Twist – Unlike regular pulao, this recipe uses imli (tamarind) and garlic-infused water, which adds a tangy, earthy, and slightly smoky flavor that sets it apart.
3. One-Pot Comfort Food – It’s easy to prepare, needs minimal effort, and still feels like a special dish—perfect for busy days.
4. Balanced Meal – Combines carbs from rice, protein from channa, and goodness of spices—all in one dish.
5. Traditional yet Versatile – Rooted in Indian cooking but can be served with raita, chutney, or even on its own.
6. Light yet Filling – Unlike heavy curries, this pulao feels light on the stomach but keeps you full for longer.
Quick and Easy kaale channa pulao:
Simple Ingredients – Uses everyday pantry staples like rice, channa, curd, and whole spices.
One-Pot Cooking – Once the channa is boiled, everything comes together in a single pot—less mess, less effort.
No Complicated Steps – Just boiling, sautéing, and cooking rice with flavored water.
Beginner-Friendly – Even if you’re new to cooking, the steps are straightforward and hard to go wrong with.
Time-Saving – With soaked channa ready, the pulao takes only around 30 minutes to prepare.
How to make
1. Prepare the spice water
In a tope/pot, add water along with garlic pod, coriander seeds, star anise, cinnamon, cumin seeds, bay leaf, and tamarind.
Let it come to a boil so the flavors infuse into the water.
2. Cook the channa
In a pressure cooker, boil the soaked black chickpeas until soft (about 5–6 whistles).
Strain and keep aside.
3. Strain the spice water
Once the infused water has boiled well, strain it and keep aside. This will be used for cooking rice.
4. Make the pulao base
Heat oil in another tope.
Add sliced onion and sauté till golden.
Add salt, ginger-garlic paste, garam masala, and whisked curd. Cook till masala is fragrant.
5. Assemble and cook
Add the boiled channa and soaked rice to the masala. Mix gently.
Pour in the strained spice water (about double the amount of rice). Adjust salt.
Cover with a lid and cook on medium flame until the rice is fully cooked and fluffy.
Expert Tips
1. Soak the channa well – Always soak kaale channa overnight or at least 8 hours; this helps them cook faster and makes them easier to digest.
2. Cook channa properly – Pressure cook until soft but not mushy; perfectly cooked channa gives the pulao a nice bite.
3. Use the flavored water – Don’t skip straining and using the imli–garlic–spice water; it gives the pulao its unique taste.
4. Rice to water ratio – For soaked basmati rice, use roughly 1 cup rice : 2 cups liquid (including spice water). Adjust depending on rice quality.
5. Add curd carefully – Whisk the curd before adding to avoid curdling. Cook it well with masala for a rich base.
6. Let it rest – After cooking, keep the pulao covered for 5–7 minutes before fluffing; this helps the grains set and stay separate.
7. Flavor variations – You can add a slit green chili for extra spice, or a pinch of kasuri methi for a restaurant-style aroma.
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