Thursday, December 31, 2009

Channa Pulao - My Legume Love Affair 18

Channa Pulao

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.

I am very pleased for the opportunity to lend my support to Srivalli's venture, as well as enjoy the privilege of featuring one of her recipes, a spice-charged mountain of basmati rice and chickpeas. It is enough to feed an army and packs well for commuter travel.
Channa Pulao - Reprinted by permission. © Copyright 2009 - Srivalli Jetti. All Rights Reserved.


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.
Dry White Chickpeas
Kabuli (White) Chickpeas.

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!


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


  1. I also adore chickpeas! And I have to say that those look particularly gorgeous! Happy New Year!

  2. Dear Susan, Wish you a very happy New Year.
    This is one of my favorites and yours has turned out so good.

  3. I've eaten the real McCoy at our bloggers meet long ago, and I'm telling you, it is great! I remember you were saying you were hesitant to make a biriyani, well, you've made a start now.
    A very happy new year to you!

  4. A wonderfully spicy dish! chickpeas are so delicious!

    Best wishes for 2010!



  5. Welcome to 2010 Susan. It is so full of possibilities. Can't wait to see what is in store for TWSC.In recent years I have really learned to love chickpeas.

  6. I'm much the same way with chickpeas, and your dish looks like the perfect one for me to try next. Hope you and yours had a wonderful New Year, Susan! :)

  7. Happy New Year Susan! Lovely pic and the channa pulao looks perfect (just like how my mom makes it).

  8. wow Susan, I am so glad you made this and liked pleasure indeed for everything!..

  9. This look s divine!I love chickpeas..Happy new year 2010!

  10. Lovely Polav Susan...!!!

    Wish you and your family a very Happy New Year!!!

  11. Looks delicious!
    Wishing you continued success with MLLA!

  12. Happy New Year... what a beautiful start into the new year i love everything about this recipe and i am so happy i saw it!

  13. Yup i love Chana too ... but never made Channa pulao, and I'm wondering why ? :)
    Have to try these, looks fab !

  14. A very happy and prosperous New Year Susan. That is a lovely recipe and I am wondering if I can throw in some veggies along with the chickpeas and make it a veggie chana pulao.
    I have always had fun participating in MLLA and after this I am going to check and see if there are any spots left in 2010 for me to host it. :)

  15. Happy New Year Susan and what a great start :)

  16. Fabulous..I love chickpeas too :-) Wish you a very happy New year !!!

  17. This looks belly warming and is a perfect combination of lentil and rice, so you get all that protein.

  18. How lovely! This looks quite yummy and I look forward to trying it. :)


  19. Love the channa pulao. Awesome shots of the rice and the peas.. I'm quite inspired. Will try to make it some day.. Happy new year to you too Susan :)

  20. Thank you, everyone, for your generous comments. Will be back in the groove replying to you all very soon. Holidays, personal issues, and tech headaches have been distracting me last several weeks.

  21. Me, too, Pam. Thanks so much. Happy New Year!

    Thank you, Pari. Happy New Year!

    Sra - So lucky you to have met Valli and enjoyed her great recipe. Yes, biryani is still in my future. One more challenge down, several to go...; )

    Rosa - Thank you! Happy New Year!

    Thanks so much, Val! Happy New Year!

    Thanks, Ricki. Happy New Year!

    Happy New Year, Preeti! Everyone loves their mom's special home-cooked recipes. : )

    Valli - Loved, loved, loved it - and will be trying more of your recipes soon.

    Mia - Thank you. So good to see you. Happy 2010!

    Happy New Year, Chakhlere! Thank you so much. : )

    Robyn - Yum, back atcha! Thanks. : D

    Happy New Year, Cynthia!

    Thanks very much, LL. MLLA is going strong.

    Welcome, Cherry Blossom! Happy New Year. Thanks so much for your visit. : )

    Welcome, Kate/Kajal! I've made all sorts of pilaf before, but never this. It's addictive.

    Thank you, dear Jaya. Veggies would be an excellent addition to this dish. There is a spot for you in 2011, which I am finalizing now. Happy 2010!

    Hi, Sandeepa! Thank you! Happy 2010!

    Welcome, Gulmohar! Thanks so much for your kind words. Happy New Year!

    Hi, Seamaiden! Welcome! Thanks very much.

    Dearest Hema - Thank you so. A very Happy New Year to you!

    Welcome, Kitchen Queen! Thank you very much. I appreciate your visit.