Chawli And Kabuli Chana Pulao Recipe (Indian Recipes)
Tarla Dalal
• Updated : Jan 20, 2026
Chawli and Kabuli Chana Pulao is a wholesome and flavorful one-pot rice dish made with protein-rich black-eyed beans (chawli) and kabuli chana (chickpeas). Cooked with fragrant basmati rice, whole spices, and mild aromatics, this pulao offers a perfect balance of taste and nutrition. The beans add a delightful bite, while ingredients like cumin, bay leaf, and ginger-green chilli paste enhance the aroma. Ideal for lunch boxes or light dinners, this dish pairs beautifully with raita or kadhi. It is a satisfying vegetarian meal that is both healthy and comforting.
Table of Content
When you hear the word pulao, the first thing that comes to mind is veggies and rice cooked with whole spices. But, this Chawli and Kabuli Chana Pulao is completely different.
Here, the rice is combined with two pulses of contrasting colours and tastes, perked up with tomatoes, onions and a tempering of mustard seeds.
A dash of garam masala and a squeeze of lemon add more josh to this pulao, making it a tongue-tickling treat. Relish it hot and fresh with a raita of your choice.
You can also try other pulaos like the Shahi Pulao or Palak Pulao .
Chawli and Kabuli Chana Pulao recipe - How to make Chawli and Kabuli Chana Pulao
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
9 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
29 Mins
Makes
3 servings
Ingredients
Main Ingredients
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2 cups cooked rice (chawal)
- 1/2 cup boiled chawli (cow pea / lobhia)
- 1/2 cup soaked and boiled kabuli chana (white chick peas)
- 1 tbsp oil
- 1 tsp mustard seeds ( rai / sarson)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped tomatoes
- 1/4 tsp turmeric powder (haldi)
- 1 tsp chilli powder
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1/2 tsp garam masala
- salt to taste
- 2 tbsp finely chopped coriander (dhania)
- 1 tsp lemon juice
Method
- Heat the oil in a deep non-stick pan and add mustard seeds and sauté on medium flame for few seconds.
- Add the onions and sauté on medium flame for 2 minutes.
- Add the tomatoes and sauté on medium flame for 2 minutes.
- Add the turmeric powder, chilli powder, garam masala, salt and 1½ tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the cooked chawli and kabuli chana, mix gently and cook on a medium flame for 1 minute.
- Add the rice, coriander and lemon juice, mix gently and cook on medium flame for 2 minutes, while stirring occasionally.
- Serve Chawli and Kabuli Chana Pulao hot.
Chawli and Kabuli Chana Pulao recipe with step by step photos
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To make Chawli and Kabuli Chana Pulao, Heat the 1 tbsp oil in a deep non-stick pan and add 1 tsp mustard seeds ( rai / sarson) and sauté on medium flame for few seconds.
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Add the 1/2 cup finely chopped onion and sauté on medium flame for 2 minutes.
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Add the 1/2 cup finely chopped tomatoes and sauté on medium flame for 2 minutes.
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Add the 1/4 tsp turmeric powder (haldi), 1 tsp chilli powder, 1/2 tsp garam masala, salt to taste and 1½ tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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Add the 1/2 cup boiled chawli (cow pea / lobhia) and 1/2 cup soaked and boiled kabuli chana (white chick peas), mix gently and cook on a medium flame for 1 minute.
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Add the 2 cups cooked rice (chawal) mix gently and cook on medium flame for 2 minutes, while stirring occasionally. Switch off the flame add 1 tsp lemon juice and 2 tbsp finely chopped coriander (dhania) and mix well.
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Serve Chawli and Kabuli Chana Pulao hot.
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- What is Chawli and Kabuli Chana Pulao?
It’s a pulao where rice is cooked with two contrasting pulses chawli (cow peas) and kabuli chana (white chickpeas) along with onions, tomatoes, and spices for a flavorful one-pot meal. - How long does it take to prepare this pulao?
Total time is about 29 minutes, 20 minutes preparation + 9 minutes cooking. - How many servings does this recipe make?
The recipe makes 3 servings. - Do I need to soak the pulses or rice before cooking?
No soaking time is required for this recipe. - Can I use uncooked pulses directly?
No the recipe uses cooked chawli and boiled kabuli chana mixed with rice, not raw pulses. - What spices are used for flavoring the pulao?
Mustard seeds, turmeric, chili powder, garam masala, and lemon juice are used along with salt. - Can I add vegetables to this pulao?
While this specific recipe doesn’t include extra vegetables, you can add peas, carrots, or capsicum for more nutrition and color (optional kitchen variation). - What can be served with this pulao?
It’s best served hot with your choice of raita or plain yogurt. - Is this recipe good for meal prep?
Yes since it’s a one-pot rice and pulse dish, it can be prepared ahead and reheated easily for lunches or dinners. - What is the taste profile of this pulao?
It’s mildly spiced with warm notes from garam masala and tang from lemon; not as heavy as biryanis but richly flavored and comforting.
If you liked this Chawli And Kabuli Chana Pulao Recipe then also check out other recipes like:
1. Pre-cook the Pulses Well
Ensure both chawli (cow peas) and kabuli chana (chickpeas) are fully boiled and soft before adding to the pulao this helps them blend better with spices and rice. If needed, soak kabuli chana overnight before boiling.
2. Use Flavored Oil for Tempering
When heating oil, add mustard seeds first and let them pop before adding onions this draws out a deep, aromatic base for the dish.
3. Sweat Onions and Tomatoes Thoroughly
Cook onions until they are soft and slightly golden and tomatoes until mushy before adding spices this releases natural sweetness and balances the heat.
4. Balance the Spices
Since the recipe uses chilli powder and garam masala, adjust spice levels to taste start with less, taste, and then add more if needed.
5. Add Lemon Juice at the End
Add the lemon juice after mixing the rice to keep its fresh tang intact this brightens up the whole pulao.
6. Keep Rice Fluffy
Use cooked rice that’s separate and not mushy. Cold leftover rice or freshly fluffed rice works best this prevents the pulao from becoming sticky.
7. Garnish Well
Finish with freshly chopped coriander for fragrance and color it gives a fresh herbal note against rich pulses.
8. Pair with a Side
Serve with raita (yogurt dip) or simple salad for refreshing contrast pulav is rich, and a cool side helps balance flavors.
9. Adjust Texture
If your pulao feels dry, sprinkle a teaspoon of hot water or a bit of ghee while heating before serving it helps loosen and enrich flavors.
10. Serve Hot
Pulao tastes best fresh and hot serve immediately after cooking so the spices, rice, and pulses meld while still steaming.
Nutrient values (Abbrv)per plate
| Energy | 289 Calories |
| Protein | 8.2 g |
| Carbohydrates | 44.5 g |
| Fiber | 7.6 g |
| Fat | 8.6 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
Click here to view Calories for Chawli and Kabuli Chana Pulao
The Nutrient info is complete
Payal Parikh 86
Dec. 9, 2010, 12:10 p.m.
My family and me were really bored of the regular rice recipes, so I came across this recipe and it was truly amazing, the combination of pulses along with other spices was just perfect.
