Methi Chana Pulav or Fenugreek Chickpea Pulav Recipe
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.
- 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.