Quick and easy Chana Pulao that's flavored with pav bhaji masala, onions, and basic whole spices It's so comforting with yogurt.
After eating samosas and jalapeno poppers at 7 pm, I figured that was a snacky unhealthy dinner and I'd be done for the night, not so fast. My husband was hungry a couple hours later and I figured I'd make something real quick. On a Sunday night, what could be faster and easier than, Pulao? My mom often makes this dish with her choice of spices, I just used Pau Bhaji Masala, trust me, it was delicious!
This dish goes best with yogurt and pickle... YUM!
NUTRITION: Chickpeas are a great source of Protein, Fiber, Iron, and Folic Acid.
- Rice - 1.5 cups
- Water - 3 cups
- Oil - 1 tbsp
- Onion - 2 medium (sliced)
- Goya Chickpeas - one 15 oz. can rinsed and drained
- Jeera seeds - 2 tsp
- Mustard seeds - ½ tsp
- Dry Red Chillies - 3 (broken)
- Cloves - 3
- Cinnamon Stick - ½
- Turmeric Powder - ¼ tsp
- MDH Pav Bhaji Masala- 1.5 tsp
- salt to taste
1. Slice onions.
2. Set aside spices... jeera seeds, mustard seeds, dry red chillies, cloves, and cinnamon stick.
3. Heat a pot on medium heat, add oil, add the spices and turmeric powder. Saute for 1-2 minutes.
4. Add the onions and salt. Saute until golden. This will take about 5 minutes.
5. In the meantime, wash the rice and set aside.
6. Add the 1 teaspoon of Pau Bhaji Masala to the onions. Mix.
7. Add the washed rice to the onions and combine. Cook for 2 minutes. This will help toast up the rice.
8. Add 3 cups of water and ½ teaspoon of Pau Bhaji Masala. Adjust salt.
9. Add the chickpeas.
10. Cover and simmer on low-medium heat (dial #4) for 20-30 minutes. Keep checking.
11. This is what you should have.... it is DIVINE! You can garnish with coriander leaves, I didn't have any on hand.