Kale Chane ke Pulao

Kale Chane (Bengal Gram ) is one of the most nutritious and rich in protein beans. Its often told by the elders having the rassa (water in which it is cooked)of this kale chane frees you from cold. It is also related to Navrataris when on the last day kale chane is used as a parshad to offer the Holy Goddess.
I make this in lot of varieties like rassewale, dry chane,. today I am posting Pulao made of Kale chane.


Ingredients:
1/2 cup Kale chane
11/2 cup Basmati Rice
2 medium sized Onion (Julienned, keep some for garnishing and remaining use in cooking)
2 medium sized Tomato
2 Green Chilies
1 tbsp Ginger Garlic Paste
Fresh Coriander Leaves
Salt to Taste
1tbsp Cumin Powder
1tsp Red Chilly Powder
1tsp Coriander Powder
1tsp Garam Masala Powder
3 cups of Water

Procedure:

• Soak the kala chana overnight.
• Then in the morning pressure cook the chanas for 25 minutes so that they get tender.
• Soak the rice for 1 hour before cooking the rice.
• Chop the onions in juliennes.
• Make the paste of the tomato + green chilies.
• Heat 2 tbsp of ghee in a kadhai, add in cumin seeds and whole red chilies.
• When it stops cluttering, add in the julienned onions + ginger garlics paste.
• Let this cook for a while till the onions are cooked and turns pink.
• After the onions are cooked add in the tomato  paste.
• Add in the cumin powder + coriander powder + red chilly powder + salt.
• Let this cook for 15-20 minutes till it starts leaving oil.
• Then add fresh coriander leaves,
• Add in the cooked channa.
• Let this cook simmer with the made masala for 10 minutes. (cover the lid)
• After 10 minutes add in 3 cups of water.
• Let the water boil and then add in the soaked rice.
• Cover the lid. let it the rice cook for 10-12 minutes. (keep checking if required add more water.)
• Garnish with green chutney and some chopped onions.
• Serve hot with raita

U can also cook this ice in a pressure cooker.

I generally use kadahi.