Methi Chana Pulav or Fenugreek Chickpea Pulav Recipe

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 to the office. I served it with a yogurt-based cucumber-onion raita. The combo was just fantastic.

Here is the detailed recipe for this dish.

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.