Why eat Chhole Chawal (chickpeas with rice) when u can eat Chhole Pulav?
I was bored of making the usual curry & rice. Though Mumbai is supposed to enjoy Monsoons this time of the year, unfortunately it’s pretty hot & humid. Making one pot meals seems the best alternative so went ahead with cooking this.
Since we belong from Southern part of India, we consume legumes almost every other day as “Sundals” i.e. cooked legumes with grated coconut tempered with mustard seeds & curry leaves. Normally I soak 1-2 varieties of legumes in a week & they are usually kept in my refrigerator (cooked) ready to be eaten in case of hunger pangs. They are high in protein & keeps you full too. These are also part of mid-morning snacks as they are super healthy.
Since today was a very crazy day since morning, all I did was make the masala (gravy), add these boiled chickpeas that were available in fridge, add some steamed Basmati Rice & we had the best meal ever!!
Go ahead & try this, I am sure that this will be a huge hit at your home, just like mine.
Recipe for Chhole Pulao or Chickpeas Pulao
Serves – 4 persons
- Chickpeas or Chhole – 2 cups boiled (soaked overnight & pressure cooked with salt)
- Cooked Basmati Rice – 2.5 cups
- Oil – 1.5 tblsp
- Garam Masala powder – 1.5 tsp
- Salt as per taste
- Onions – 2 medium sized finely chopped
- Tomato – 1 medium size finely chopped
- Turmeric powder – ½ tsp
- Jeera or Cumin seeds – 1 tsp
- Red chilli powder – 1 tsp
- Lemon juice – 1 tsp
- Coriander leaves – garnish
- Heat the kadhai, pour 1.5 tblsp of oil & once the oil is hot, add cumin seeds. Let them turn slightly brown.
- Add finely chopped onions & saute well till they turn slightly golden brown in colour.
- Add the finely chopped tomato. You may make a puree of the same & add too.
- Cook the onion & tomato mixture well on a low flame. Add some salt, turmeric powder & chilli powder.
- Once the mixture is cooked, add the garam masala powder & the boiled chickpeas or chhole along with some water. Maybe ½ cup. Cook this mixture well until water evaporates & the masalas are nicely incorporated.
- Add the cooked basmati rice to this mixture along with some salt, coriander leaves & give it a good mix.
- Cover the kadhai with a lid & let the pulao mix well for 5 mins on a low flame until the masalas incorporate & flavor the rice.
- Switch off the gas, squeeze the lime juice, toss again & garnish with coriander leaves.
- Serve hot with raita or some salad or plain curd with roasted cumin powder & some salt.
- You can add Chhole Masala instead of Garam Masala if you prefer.
- You can skip adding red chilly powder in case kids find it too spicy.
- Adults can add finely sliced onions & green chillies chopped over this & relish it hot.
- I suggest making this in a huge batch as leftovers taste much more amazing the next day.