Ingredients:

Rice – 2 cups

White Channa (Kondai kadalai) – 1 Cup

Aloo – 1 Cup (cut into cubes)

Bay leaves – 2

Cloves – 4

Cinnamom – 3-4

Ginger garlic paste – 1 tsp

Onion – 3 Sliced

Green Chilli – 3 nos

Oil – 3 tsp

Ghee – 2 tsp

Curry & Coriander leaves  - for garnishing

Salt – to taste

Water – as required

Aloo Channa Pulav Recipe

Method:

Soak Channa overnight and keep them.

1. Take a pressure cooker and add oil.

2. Add the cloves, cinnamom and bay leaves.

3. Now add the sliced onions, sliced green chilli and also the ginger garlic paste.

4. Sauté them until the raw flavor fades.

5. Now add the Potato cubes and the channa.

6. Add the raw rice directly without soaking in water or without washing it.

7. Mix well and add ghee (if you are diet conscious you can add gingelly or sesame or til oil) and saute.

8. Now add the required salt and water.

9. Mix well and allow the rice to cook for 2 whistles.

10. After steam subsides, open the cooker and garnish with the curry and coriander leaves.

Serve hot with Raita.

Note: Adding gingelly oil in good for health and helps the rice to come well (non-sticky).

During Sri Ganesh Chaturthi, we also prepare this Kondai Kadalai or channa or garbanzo beans sundal and offer it to God.

Ingredients:

Kondai Kadalai or Garbanzo beans or channa (white) – 1 cup

Coconut scrapings – 3 tsp

Mustard – 1/2 tsp

Oil – 1 tsp

Red chilli – 2 – 3

Curry and coriander leaves – to garnish

Salt – as required

Method:

1. Wash and soak the channa or kondai kadalai in water overnight.

2. Steam cook it adding water and salt.

3. Now take a tawa, heat oil and add mustard and allow it to pop.

4. Now add the red chilli and curry and coriander leaves.

5. Add the cooked kondai kadalai or channa and mix well.

6. Finally add the coconut scrapings and turn off the stove.

Channa or kondai kadalai sundal

Kondai kadalai sundal or Channa sundal is ready.

Ingredients:

Black or White channa – 2 cups

Fenugreek – 1 tsp

Urad dhal – 2 tsp

Pepper, Jeera – little

Cabbage, beans, peas – 3/4 cup

Onion – 1/4 cup

salt – as required

Method:

1. Soak channa, fenugreek, urad dhal in water for 4 hours and get them grinded to a fine paste along with pepper, jeera and salt.

2. Leave it for minimum 2 hours to get fermented.

3. Now add onion, cabbage, beans, peas and prepare like the normal idlies.

4. Rich channa idli is ready to be served with sambar.

This will be filling and a good dish for those who are dieting.