Meena's Taste Mantra

Mughlai Channa Dal Pulav - A delectable and mildly spiced pilaf

Amma wanted to try something exotic for Holi this year. So she was thinking of cuisines which we make very rarely. She had tasted Mughlai vegetarian recipes when she had visited Delhi and she had loved a Pulav that was simply delectable. From the taste and appearance, she had broken it down to ingredients that may have gone into it and once back home, she re-created it with her healthier twists. The original taste is even more richer as it has dollops of Ghee | Clarified Butter and Cashew Nuts! Amma made her version of this Pulav | Pilaf and we are all loving it.

The aroma is so delicious and earthy and as you savour it, it is filling yet light on the tummy...it gives a cooling effect after relishing it! Taste is simply divine! Appa loved it and for him this Pilaf version is better than the one the tasted in Delhi!

INGREDIENTS

1 cup Rice, approximately 200 gms
3/4 cup Channa Dal, approximately 150 gms
3 tblsp Dahi | Yogurt
2 Green Chillies, slit
1 tsp Adrak | Ginger, julienne
1 tsp Adrak | Ginger, finely chopped

2 Sukhi Lal Mirch | Dried Red Chilli

2 Tej Patta | Bay Leaves
4 Green Elaichi | Cardamom
3 Lavang | Cloves

METHOD

Wash nicely and soak rice and channa dal, separately, for atleast 20 minutes.
In a thick bottom non stick pan, heat ghee and oil.
Add all ingredients mentioned for tempering and let them crackle. Ensure they do not get burnt.
Add slit green chillies, finely chopped adrak, broken kaju and drained channa dal.
Saute for a minute and then add 2 1/2 cups of water and let it come to a boil.
Once the water starts boiling, cover the pan and let it simmer for 15 minutes.
Add whisked dahi, adrak julienne, raisins, salt and drained rice.
Mix gently and cover cook on low flame till Mughlai Channa Dal Pulav is done. Add little warm water, if required.
Add chopped fresh dhania. Fluff pulav with fork.
Serve hot with plain dahi | Raita | Pickles or any Dal | Kadhi.

We enjoyed Mughlai Channa Dal Pulav along with Palak Raita.

We have used:
1. Indiagate Basmati Classic
2. Borges Olive Oil Light
3. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.