Piping Pot Curry · by Meeta Arora★ 4.9 (19)
Chana Dal Pulao
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 20%
CARBS 54G65% OF CAL
4G FIBER0G ADDED0G INTRINSIC46G OTHER4G TOTAL SUGAR
FAT 9G24% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Split yellow chickpeas and basmati rice cooked together with warming spices like cardamom and cinnamon. Protein-rich and aromatic, serve with raita and salad.
mainindiangrain bowlbeans🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Basmati Rice (rinsed)
- 1/2 cup Split Chickpeas (Chana dal) (rinsed & soaked for 1 hour in hot water)
- 2 tablespoon Ghee or Oil
- 1/2 cup Onion (thinly sliced )
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated )
- 1 1/2 cups Water
- 2 teaspoon Lime juice
- Cilantro leaves (chopped )
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt (adjust to taste)
- 2 Bay leaf (Tej Patta)
- 3 Green Cardamom (Elaichi)
- 5 Cloves (Laung) ((optional))
- 1 inch Cinnamon (Dalchini)
- 1 teaspoon Cumin seeds (Jeera)
- 2 Dried Red Chili Whole
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 20%
CARBS 54G65% OF CAL
4G FIBER0G ADDED0G INTRINSIC46G OTHER4G TOTAL SUGAR
FAT 9G24% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 591mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 349mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 591MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.