Why eat Chhole Chawal (chickpeas with rice) when u can eat Chhole Pulav?
I was bored of making the usual curry and rice. Though Mumbai is supposed to enjoy Monsoons this time of the year, unfortunately it’s pretty hot and humid. Making one pot meals seems the best alternative so went ahead with cooking this.
Since we belong from Southern part of India, we consume legumes almost every other day as “Sundals” i.e. cooked legumes with grated coconut tempered with mustard seeds and curry leaves. Normally I soak 1-2 varieties of legumes in a week and they are usually kept in my refrigerator (cooked) ready to be eaten in case of hunger pangs. They are high in protein and keeps you full too. These are also part of mid-morning snacks as they are super healthy.
Since today was a very crazy day since morning, all I did was make the masala (gravy), add these boiled chickpeas that were available in fridge, add some steamed Basmati Rice and we had the best meal ever!!
Go ahead & try this, I am sure that this will be a huge hit at your home, just like mine.
Recipe for Chhole Pulao or Chickpeas Pulao
Serves – 4 persons
- Chickpeas or Chhole – 2 cups boiled (soaked overnight & pressure cooked with salt)
- Cooked Basmati Rice – 2.5 cups
- Oil – 1.5 tblsp
- Garam Masala powder – 1.5 tsp
- Salt as per taste
- Onions – 2 medium sized finely chopped
- Tomato – 1 medium size finely chopped
- Turmeric powder – ½ tsp
- Jeera or Cumin seeds – 1 tsp
- Red chilli powder – 1 tsp
- Lemon juice – 1 tsp
- Coriander leaves – garnish
- Heat the kadhai, pour 1.5 tblsp of oil and once the oil is hot, add cumin seeds. Let them turn slightly brown.
- Add finely chopped onions and saute well till they turn slightly golden brown in colour.
- Add the finely chopped tomato. You may make a puree of the same and add too.
- Cook the onion and tomato mixture well on a low flame. Add some salt, turmeric powder and chili powder.
- Once the mixture is cooked, add the garam masala powder and the boiled chickpeas or chhole along with some water. Maybe ½ cup. Cook this mixture well until water evaporates and the masalas are nicely incorporated.
- Add the cooked basmati rice to this mixture along with some salt, coriander leaves and give it a good mix.
- Cover the kadhai with a lid and let the pulao mix well for 5 mins on a low flame until the masalas incorporate and flavor the rice.
- Switch off the gas, squeeze the lime juice, toss again and garnish with coriander leaves.
- Serve hot with raita or some salad or plain curd with roasted cumin powder and some salt.
- You can add Chhole Masala instead of Garam Masala if you prefer.
- You can skip adding red chilly powder in case kids find it too spicy.
- Adults can add finely sliced onions and green chillies chopped over this and relish it hot.
- I suggest making this in a huge batch as leftovers taste much more amazing the next day.
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