Step-by-Step Instructions

1. 1.Sauté Whole Spices

   In a pan, add 1/2 cup oil. Once hot, add 2 bay leaves, 2 black cardamom, 2 cinnamon sticks, 1 tablespoon cumin seeds, 5-6 cloves, 3 green cardamom, and 1/2 teaspoon black peppercorns. Sauté until fragrant.

2. 2.Fry Onions

   Add 1 small sliced onion to the pan and fry until it turns light pink and translucent.

3. 3.Add Ginger-Garlic-Chili Paste

   Add 1.5 tablespoons of ginger-garlic-green chili paste and fry until the raw smell disappears.

4. 4.Cook Tomatoes

   Add 2 medium sliced ripe tomatoes and fry for approximately 1 minute.

5. 5.Incorporate Yogurt and Spices

   Lower the flame, then add 1/2 cup of whisked yogurt and mix well. Add 1 teaspoon whole fennel seeds, 1 teaspoon ground coriander, 1/2 teaspoon homemade garam masala powder, 1/2 teaspoon cumin powder, and 2 teaspoons salt (or to taste). Mix thoroughly and cook on medium-low flame until the oil separates and the yogurt water dries up.

6. 6.Add and Cook Chana Dal

   Add 1 cup of chana dal (soaked for 3 hours) to the pan. Fry the dal for 1 to 1.5 minutes on medium-high flame. Then, add 1 cup of water, cover the pan, and cook on low flame for 5-6 minutes until the dal is tender.

7. 7.Add Chilies and Water for Rice

   Add 3-4 green chilies (red and green for presentation and flavor) to the dal. Pour in 3 cups of water and bring it to a boil.

8. 8.Add Rice and Cook

   Add 2.5 cups of soaked basmati rice (soaked for 30 minutes) to the pan. Mix gently and cook until the water is almost absorbed and the rice is 90-95% cooked.

9. 9.Garnish and Steam (Dum)

   Squeeze fresh lemon juice from one lemon over the rice and sprinkle generously with chopped fresh coriander. Cover the pan with a clean cloth and a lid. Give dum (steam) for 5 minutes on high flame, then reduce the flame to low and continue steaming for another 5-7 minutes. After turning off the heat, let the rice rest for 3-4 minutes before opening the lid.

10. 10.Serve Chana Dal Pulao

    Gently mix the Chana Dal Pulao with a spoon or spatula to fluff the rice. Serve hot and enjoy your delicious and light Chana Dal Pulao.