Channa Pulao - My Legume Love Affair 18
I've never met a chickpea recipe I didn't like. Ever. This one, from the lively little e-cookbook authored by Srivalli of Cooking 4 All Seasons, host of MLLA 18, is no exception. Flavors of South India Kitchen is a fifteen-recipe collection of some of Srivalli's blog recipes, as well as a sneak peek of new ones which are slated for publication in a larger book version in 2010.

Channa Pulao - Reprinted by permission. © Copyright 2009 - Srivalli Jetti. All Rights Reserved.
Ingredients
For Rice
Basmati Rice - 2 cups
Turmeric Powder a pinch
Cumin Seeds - 1 tsp
Bay leaf - 1
Clove - 2
Cinnamon - 2”
Cardamom - 2
Salt to taste
Ghee - 1 tbsp
Water - 2 cups
For Masala
Onion - 1
Green chilis - 2
Mint Leaves (Pudina) - ½ cup
Coriander Leaves - 1/2 cup
Coconut - 50 gms
Garlic - 4 pods
Ginger - 2"
For Channa Pulao
Kabuli Channa - 1 cup, pressure cooked separately with little salt.
Onion – 1, julienne
Tomatoes – 1, finely chopped
chili powder - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Method to prepare:
1. Soak Channa overnight. Then pressure cook with little salt till soft. Drain the channa and store the water for cooking rice. Meanwhile wash and soak basmati rice for 15 mins.
2. Grind all the Masala ingredients to fine paste.
3. Once rice is soaked for 15 mins, heat a pan with ghee. Add cumin seeds, cloves, cinnamon, bay leaf. Fry for few mins. Then drain rice and fry for few mins ensuring the rice does not break. Add 2 cups water (channa water and water used for soaking the rice) and pinch of turmeric and salt. Cover and cook till its done. Rice should be separated and not sticky. Keep aside.
4. Heat oil in a big kadai, add onion julienne, fry it it's brown in colour. Add the ground masala, cook on high flame for few mins, add chili powder. Simmer for 5 mins. Then add tomatoes with salt. Cook till it’s soft and mashed.
5. Then add cooked channa and mix well. The masala should not have water in it. Then gently mix the cooked rice to this masala. Simmer for 5 mins. The rice is ready.
Notes: Please adjust the chili as it’s added both whole and powder. Since salt is added in all process, ensure you adjust to your taste.
Thanks to Srivalli for allowing me to reprint her recipe and for hosting MLLA for the second time this year. You have all been critical to the success of MLLA. I am indebted to your delicious contributions and look forward to kicking off another year with you, a Happy New Year!
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Been There, Done That ~
Chickpea Caldo Verde
Brown Rice, Chickpeas and Broccoli Rabe
Coconut Chickpea Curry
Other People's Eats ~
Quick Channa Masala with Mushrooms
Apple, Onion, and Feta Chickpea Socca
Eggplant Channa Gravy