Methi Chana Pulav or Fenugreek Chickpea Pulav

Updated on October 5, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Methi Chana Pulav or Fenugreek Chickpea Pulav

Pulav With the Goodness of Leafy Veggies and Legumes

Making one-pot meals is my favorite. I like them because they are hassle-free. With proper planning, you can stuff a lot of nutrients in a single meal and keep it appetizing too.

This fenugreek black chickpea pulav is one such delicious dish. It is flavorful and aromatic. It can travel with you to a picnic or office. I served it with a yogurt-based cucumber-onion raita. The combo was just fantastic.

Let me share the detailed recipe now.

5 stars for Fenugreek Black Chickpea Pulav

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Serves four people

Ingredients

  • 1 heaped cup rice, I used Sona masoori rice
  • 1 packed cup fenugreek leaves/methi
  • 1 cup boiled black chickpeas
  • 2 tsp ginger-garlic-green chili paste, mince 5-6 garlic cloves, 1/2 inch ginger, and 2-3 green chilies
  • 1/2 cup onions, julienned
  • 1/2 cup tomatoes, finely chopped
  • 2 tbsp olive oil or any other oil, I used 1 tbsp ghee and 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/4 tsp black pepper powder
  • 1/2 tsp garam masala powder, available in Indian stores
  • 2 bay leaves
  • salt to taste

Step-By-Step Instructions and Images for Making Fenugreek Black Chickpea Pulav

  1. Wash rice and soak in fresh water.
  2. Soak black chickpeas overnight or for 10 hours. Cook them with some salt and water. Keep aside.
  3. Heat oil in a skillet or pressure cooker base. Add cumin seeds. Let them splutter.
  4. Throw in bay leaves. Saute for 5 seconds. Add minced ginger-garlic-green chilies. Saute on low fire for 10 seconds.
  5. Throw in chopped onions. Continue sauteing till they turn translucent.
  6. Add chopped tomatoes. Stir-cook on a high flame till they become a little mushy. Add chopped fenugreek leaves. Reduce the fire. Continue stir-cooking for 2-3 minutes.
  7. Now, add all the spice powders, such as coriander powder, black pepper powder, garam masala powder, and salt. Saute till you get a nice aroma from them.
  8. Add soaked rice and cooked black chickpeas. Mix well. Stir-cook for 4-5 minutes. Then, add about three cups of water. Let the mix boil for 5-6 minutes. Stir it at intervals.
  9. Close the pressure cooker or skillet. Place the cooker weight. Cook up to 2 whistles and simmer for 7 minutes. Turn off the stove.
  10. Remove the lid only when the entire pressure releases from the cooker naturally.
  11. Mix the pulav with a fork. Yummy methi chana pulav is ready! Serve it with a yogurt-based cucumber-onion raita or salad. Enjoy the taste.

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Step one: Mince ginger, garlic, and chopped green chilies. Keep asideStep two: Heat oil in a skillet or pressure cooker base. Add cumin seeds. Let them splutter. Add bay leaves. Throw in onion julienne. Saute till they turn translucent. Add minced ginger-garlic-green chili. Saute for two minutes. Step three: Add chopped tomatoes. Increase the flame. Stir-cook till they become mushy.Step four: Throw in chopped fenugreek leaves. Saute for 4-5 minutes or till they become a bit dry.Step five: Add all the spice powders as per instructions. Throw in salt. Saute for 1-2 minutes on low flame.Step six: Add soaked rice and boiled black chickpeas. Mix well. Increase the heat. Stir-cook for 4-5 minutes.Step seven: Add about three cups of water. Boil the mix for 5-6 minutes. Stir it at intervals. Further, close the cooker lid and place the weight. Cook it up to 2 whistles and simmer for 7 minutes. Turn off the stove.  Step eight: Open the cooker lid when the pressure goes off completely. Gently mix it with a fork. This is methi chana pulav.Methi chana pulav or fenugreek black chickpea pulav is ready to eat. Serve it hot with a yogurt-based cucumber-onion raita or salad. Enjoy eating!
Step one: Mince ginger, garlic, and chopped green chilies. Keep aside
Step one: Mince ginger, garlic, and chopped green chilies. Keep aside
Step two: Heat oil in a skillet or pressure cooker base. Add cumin seeds. Let them splutter. Add bay leaves. Throw in onion julienne. Saute till they turn translucent. Add minced ginger-garlic-green chili. Saute for two minutes.
Step two: Heat oil in a skillet or pressure cooker base. Add cumin seeds. Let them splutter. Add bay leaves. Throw in onion julienne. Saute till they turn translucent. Add minced ginger-garlic-green chili. Saute for two minutes.
Step three: Add chopped tomatoes. Increase the flame. Stir-cook till they become mushy.
Step three: Add chopped tomatoes. Increase the flame. Stir-cook till they become mushy.
Step four: Throw in chopped fenugreek leaves. Saute for 4-5 minutes or till they become a bit dry.
Step four: Throw in chopped fenugreek leaves. Saute for 4-5 minutes or till they become a bit dry.
Step five: Add all the spice powders as per instructions. Throw in salt. Saute for 1-2 minutes on low flame.
Step five: Add all the spice powders as per instructions. Throw in salt. Saute for 1-2 minutes on low flame.
Step six: Add soaked rice and boiled black chickpeas. Mix well. Increase the heat. Stir-cook for 4-5 minutes.
Step six: Add soaked rice and boiled black chickpeas. Mix well. Increase the heat. Stir-cook for 4-5 minutes.
Step seven: Add about three cups of water. Boil the mix for 5-6 minutes. Stir it at intervals. Further, close the cooker lid and place the weight. Cook it up to 2 whistles and simmer for 7 minutes. Turn off the stove.
Step seven: Add about three cups of water. Boil the mix for 5-6 minutes. Stir it at intervals. Further, close the cooker lid and place the weight. Cook it up to 2 whistles and simmer for 7 minutes. Turn off the stove.
Step eight: Open the cooker lid when the pressure goes off completely. Gently mix it with a fork. This is methi chana pulav.
Step eight: Open the cooker lid when the pressure goes off completely. Gently mix it with a fork. This is methi chana pulav.
Methi chana pulav or fenugreek black chickpea pulav is ready to eat. Serve it hot with a yogurt-based cucumber-onion raita or salad. Enjoy eating!
Methi chana pulav or fenugreek black chickpea pulav is ready to eat. Serve it hot with a yogurt-based cucumber-onion raita or salad. Enjoy eating!

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