Palak Channa Pulav / Spinach Chickpea Pulav

Palak Channa Pulav / Spinach Chickpea Pulav a healthy, flavourful and nutritious meal perfect for lunch boxes and travel. Spinach is known for its rich nutrients and minerals. Chickpeas are a nutrient dense food packed with protein, dietary fibre, folate and other minerals. A combination of spinach and chickpeas along with rice makes it a one pot balanced meal. This flavourful pulav is prepared by tossing the cooked rice along with sautéed onions, tomatoes, spinach, pressure cooked chickpeas and few spice powders & masala paste. This palak channa pulav can be served with onion or cucumber raita.

Preparation time : 12 hours

Cooking time: 30 minutes

Serving: 2

Ingredients:

Basmati rice1 cup
Palak / Spinach (finely chopped)1 cup
Chickpeas / kabuli channa3/4 th cup
Oil3 to 4 teaspoon
Ghee 3 teaspoon
Cinnamon stick1
Cloves3 to 4
Bay leaf2
Onion 1 medium size
Tomato1/2
Turmeric powder1 teaspoon
Kashmiri chilli powder1/2 teaspoon
Channa masala1/2 teaspoon
Saltto taste

To grind:

Onion1/2
Garlic3 cloves
Ginger1 inch piece
Green chilli2 to 3

Instructions:

  • Soak 3/4 th cup chickpeas / kabuli channa in water overnight. After soaking, pressure cook the chickpeas for 3 whistles. Drain the water and keep it aside.
  • Wash and pressure cook the rice in the ratio 1:2 (rice : water). Spread it on a plate and let it cool so that the grains are separate. Add a teaspoon of oil.
  • Finely chop the palak / spinach leaves. Finely chop 1 onion and 1 tomato and keep aside for sautéing.
  • To grind – In a mixer jar / blender, add 1/2 onion (chopped), 1 inch piece ginger, 3 garlic cloves, 2 to 3 green chillies. Grind this to a smooth paste without adding water.
  • In a heavy bottom pan, add 3 to 4 teaspoons of oil and 3 teaspoons of ghee. When the oil is warm enough, add 1 stick cinnamon, 3 to 4 cloves and 2 bayleaves. Sauté for few seconds until it leaves a good aroma. Now add 1 chopped onion and sauté until it becomes transparent. Add the ground onion-ginger-garlic-chilli paste to this and stir continuously until the oil separates from the pan. Add chopped tomato (1/2 tomato) and sauté until the tomato turns soft and mushy. At this stage, if the pan is too dry, add 1 to 2 teaspoon oil or ghee.
  • Add the finely chopped palak / spinach leaves and cook for a minute or so until all the palak leaves shrink. Cook until there is no moisture and until the oil separates on the edges of the pan.
  • Once the palak / spinach is cooked well, add 1 teaspoon turmeric powder, 1/2 teaspoon kashmiri chilli powder and 1/2 teaspoon channa masala. Reduce the heat to low and sauté for few seconds. Do not allow the masalas to get burnt.
  • Now add the pressure cooked channa / chickpeas. Add salt. Mix thoroughly so that the masala paste and spice powders are evenly distributed.
  • Add the cooked basmati rice to the above contents and reduce the heat to low. Mix gently without breaking the rice grains. Close the pan with a lid and simmer for about a minute . This will allow the rice to absorb all the masala flavours. Switch off the stove.
  • Serve palak channa pulav with raita of your choice.

Notes:

  • If you are using regular chilli powder instead of kashmiri chilli powder, then adjust the amount as per your preference. Kashmiri chilli powder is less spicy than the regular chilli powder.
  • If you prefer a slight sour taste, then squeeze half lime before serving.
  • Variation – Add panner cubes after sautéing the tomatoes.

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