Punjabi-Style Chana Dal Pulao, also known as Chana Dal Khichdi, is a comforting North Indian rice dish made with chana dal, basmati rice, and aromatic whole spices. It’s a healthy, protein-rich one-pot meal that’s perfect for lunch, dinner, or days when you want something delicious without spending too much time cooking.
The slow-cooked masala—ginger, chillies, onions, tomatoes, and kasuri methi—gives this pulao a beautiful depth of flavour. Once steamed with ghee, every grain becomes fluffy and...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash the chana dal well and soak for 4–5 hours. For a quick soak, use hot boiling water and soak for 1 hour.
Rinse the basmati rice and soak for 30 minutes.
Drain both and set aside.
Heat oil in a large pan, pot, or kadhai over medium heat.
Add bay leaves, cinnamon, cloves, black cardamoms, green cardamoms, dry red chillies, mace, and cumin seeds. Sauté until the spices turn fragrant.
Add ginger and green chillies. Cook until the raw smell goes away.
Add the chopped onions and kasuri methi. Cook until the onions turn light golden.
Add the soaked chana dal and sauté for 4–5 minutes.
Add tomatoes and salt. Cook until the tomatoes soften and turn mushy.
Gently mix in the soaked rice, being careful not to break the grains.
Pour in the water and stir in the garam masala. Adjust seasoning if needed.
Cook on high heat until most of the water evaporates and only small bubbles remain on the surface.
Reduce the heat to low, drizzle ghee on top, cover with a tight lid, and place a weight over it.
Let it cook (dum) for 10–12 minutes.
Turn off the heat and rest for 15 minutes without opening the lid.
Fluff the pulao gently with a fork.
Garnish with fresh coriander.
Serve hot with raita, curd, pickle, or fresh salad.
Add a little extra salt as rice absorbs salt while cooking, so the final pulao tastes perfectly seasoned.
For a pressure cooker method, follow the same steps and cook for 2 whistles, then let the pressure release naturally.
Soak the chana dal well as dal takes longer to cook than rice, so soaking helps both cook evenly together.
Do I need to soak the chana dal?
Yes, soaking helps the dal cook evenly with the rice.
Can I make this in a pressure cooker?
Absolutely — cook for 2 whistles and let the pressure release naturally.
Can I use regular rice instead of basmati?
Yes, but basmati gives the best aroma and fluffy texture.
Can I add vegetables?
Yes — peas, carrots, or potatoes work well.
What to serve with Chana Dal Pulao?
Raita, curd, papad, or a simple salad.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
