Step-by-Step Guide to Prepare Any-night-of-the-week White Chana Pulao with Tomato Chutney

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, white chana pulao with tomato chutney. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

White Chana Pulao with Tomato Chutney is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. White Chana Pulao with Tomato Chutney is something that I’ve loved my whole life.

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

Instructions 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….

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