Recipe of Award-winning White Chana Pulao with Tomato Chutney

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, white chana pulao with tomato chutney. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

White Chana Pulao with Tomato Chutney is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. White Chana Pulao with Tomato Chutney is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook white chana pulao with tomato chutney using 22 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make White Chana Pulao with Tomato Chutney:

1. Get 1 cup whole Chana (white, black or green)
2. Get 1 cup rice soaked for about 30 minutes
3. Get 5 tbs. oil
4. Get 1 medium sized onion-sliced
5. Make ready 1 tbs. ginger (Adrak) paste
6. Take 1 tbs. garlic (Lehsan) paste
7. Take 1 tsp. whole cumin seeds (Zeera)
8. Make ready 6 black pepper (Kali Mirch)
9. Get 6 cloves (Laung)
10. Get 1 black cardamom (Bari Elaichi)
11. Prepare 1/2 inch piece of cinnamon (Dalchini)
12. Take 1 tsp. salt (adjust to taste
13. Make ready Tomato Chutney:
14. Prepare 6 big Tomatoes
15. Make ready 1 1/2 tbsp Ginger garlic paste
16. Get 1 tbsp Red chilli powder
17. Make ready 1 tbsp Turmeric powder
18. Make ready 2/4 Green chillies
19. Get 4/6 Curry leaves
20. Get 1 tbsp Cumin seeds (Zeera)
21. Take to taste Salt
22. Get 2 tbsp Oil

Steps to make White Chana Pulao with Tomato Chutney:

1. Add about 3 cups of water to chana and boil till the chana becomes tender but does not break apart. Drain and keep aside.
2. In another pan, heat the oil and add the onions. Sauté till it starts to turn brown. - Add the ginger (Adrak), garlic (Lehsan), cumin seeds (Zeera)), black peppercorn. (Kali Mirch), clove (Laung), Elaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the chana and presoaked rice.
3. Add water so that it reaches about a 1½ cm above the level of the rice and chana. - Cover and cook till water dries and the rice and chana are tender.
4. Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove. - Serve with chutney or achaar.
5. Tomato Chutney:: In a non-stick saucepan add oil at medium heat, Add cumin seeds, & curry leaves fry for 30 seconds. - Then add tomatoes, ginger garlic paste, red chilli powder, turmeric powder,green chilli and mix well.
6. Now after a couple of minutes add salt,do not cook on a high heat,simmer heat and cover the pan leave till smooth. - At this stage there will be some liquid from the Tomato in the pan. You need to now stir it till tomatoes gets smooth and mushy.
7. Then cover the pan let it until all the liquid evaporates,leave till done. - Remove from the heat. - Serve this as side dish with fried rice,Paranthas,Tahari,khichdi….

So that’s going to wrap it up with this special food white chana pulao with tomato chutney recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!