Palak Chana Pulao
by Tarla Dalal
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Added to 120 cookbooks
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A medley of spices, veggies, spinach and kala chana make this Palak Chana Pulao a real tongue-tickler. Brown rice enhances the fibre content of this pulao while spinach makes it look appetizing and colourful while providing a bounty of iron. Kala chana is an ideal ingredient that boosts the nutritive value of this dish with its protein, calcium and vitamin A content. Ensure that you soak the chana well in advance so that it cooks faster and is easy to digest. Serve with Instant Lemon Pickle and Low Fat Curds .
- Heat a broad non-stick pan on a medium flame and when hot, add the onions and dry roast on a medium for 2 minutes or till they turn light brown in colour. Sprinkle 1 tbsp of water if the onions start burning.
- Add the ginger-garlic paste, capsicum and tomatoes and dry roast on a medium flame for another 3 to 4 minutes.
- Lower the flame, add the spinach, turmeric powder, chilli powder, coriander-cumin seeds powder, salt and 2 tbsp of water and cook on a medium flame for 1 to 2 more minutes, while stirring occasionally.
- Add the kala chana and brown rice, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. .
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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