Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and 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 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.
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Serves four people
- 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
- Wash rice and soak in fresh water.
- Soak black chickpeas overnight or for 10 hours. Cook them with some salt and water. Keep aside.
- Heat oil in a skillet or pressure cooker base. Add cumin seeds. Let them splutter.
- Throw in bay leaves. Saute for 5 seconds. Add minced ginger-garlic-green chilies. Saute on low fire for 10 seconds.
- Throw in chopped onions. Continue sauteing till they turn translucent.
- 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.
- 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.
- 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.
- Close the pressure cooker or skillet. Place the cooker weight. Cook up to 2 whistles and simmer for 7 minutes. Turn off the stove.
- Remove the lid only when the entire pressure releases from the cooker naturally.
- 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.