Nan's yum-yums!: Channa Pulav

As I said before, I just love variety rice and look for different combos! As much as I love variety rice, I like Channa too. So the thought crept into my head... why not put the two together?! :)

This is a very nutritious rice variant and to bring in some new flavours, I have used a mildly spiced gravy of coconut and onions instead of the usual blend of onions and tomatoes for the Channa gravy. Trust me, this combo is heavenly... I relished this rice to the very last grain! :)

Since the rice itself is very flavourful, it does not need an elaborate accompaniment. A simple raita or pappad would do. Left to me... I would yum this up as is... as the flavours are really good!

Try it.... to experience it! :)

Ingredients

Basmati Rice - 1 cup

Channa/Chickpea - 1 cup

Onion - 1 big

Green Chillies - 2, chopped

Coconut - 1 cup, grated

Ginger Garlic Paste - 1/2 tsp

Cumin Seeds - 1 tsp

Bay Leaf - 1

Cinnamon Stick - 1 piece

Cumin Powder - 1 tsp

Red Chili Powder - 1/4 tsp

Turmeric Powder - 1/4 tsp

Garam Masala - 1 tsp

Coriander Powder - 1/2 tsp

Kasuri Methi / Dried fenugreek leaves - 1 handful

Oil - 1 tbsp

Salt - to taste

Water - as needed

Method

Cook the Channa:

Soak the Channa/chickpea in water for a couple of hours until the quantity sort of doubles in size.
Then pressure cook it for about 15-20 minutes. Once the cooker cools, check on the Channa if they are moderately soft in texture. you should be able to poke in a fork into it with ease.
If not, cook for a while more. Do not over cook it, as it would get mushy.

Cook the rice:

Wash the rice and drain out the water.
In a pressure cooker, cook the rice with just short of 2 cups of water.
Allow to cool and keep aside.

Rest of the procedure:

Cut the onion in half. Chop one half of it, roughly and keep aside. Mince the other half into fine pieces and keep aside.

In a shallow pan, heat 1/2 tbsp of oil , add in the roughly chopped half of the onion and saute until they turn mildly brown.
Now add in the green chilles, ginger garlic paste and coconut and saute for another few minutes.

Once the mixture turns light brown, take off the stove and allow to cool.

In a blender, blend this mixture into a fine paste.

In the same pan, heat another half tbsp of oil and add in the cumin seeds. Once they splatter, add bay leaf and Cinnamon stick and the blended paste.
Saute for about 2 minutes.

Add cumin powder, garam masala powder, red chili powder, turmeric powder, kasuri methi, salt and a dash of oil.
Mix well and then add in the cooked Channa/chickpea and a little water (about 1/4 cup). Mix well again.

Now, add in the cooked rice and mix gently ensuring the rice is covered evenly with the Channa gravy and at the same time, try to avoid breaking the grains by trying to mixing it too vigorously.

This is a very flavourful rice and I loved it as is. I served it with a cup of mildly spiced yogurt. It would go very well with any kinds of raita.

The Channa shouldn't be overcooked, as it looks pretty when they are whole and chewy :) Overcooking would make them squishy and they would not retain their shape when mixed with rice.