• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Kitchen Docs
  • Home
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Rice

    Kaala Chana Pulao – Rice with Bengal Gram

    Published: Jan 6, 2018 by Vaishali · This post may contain affiliate links · Leave a Comment

    This is one of those best out of waste kind of recipes where leftover black Bengal gram (kaala chana) can be transformed into a flavorful and nutritious vegan and gluten free dish. Now, I won’t go about specially making chane (plural of chana..:p) for this recipe, but if you have some leftover chane hanging out in the refrigerator, cooking them with some rice is a match made in heaven! Sookha Kaale chane (recipe here) is an energy powerhouse kind of dish, as Bengal gram is full of plant based protein. So when you make your next batch of sookhe kale chane and have some leftovers (or intentionally sneak out a bowl and save for making this pulao later), do not worry about what to do with them. Sookhe Kaale chane freeze beautifully, so you can freeze any leftovers in a freezer bag for up to three months and then pull them out to make this pulao.

    Pulao or Pilaf is the name given to a rice dish that is traditionally cooked with spices and/or vegetables in stock or broth. There are numerous versions and recipes of Pulao cooked in our families and this recipe of kaala chana pulao is just one of those. I like to make this pulao with some South Indian flavors, which I bring about by using mustard seeds, and curry leaves. However, please do not fret if you do not have curry leaves, the pulao can be made without these, though the flavors might be a tad bit different.

    Ingredients:

    Basmati rice – 1 cup

    Blank Form (#3)

    Get this recipe in your inbox.
    Share your email and we will send it straight to your inbox. Plus, enjoy regular doses of recipe inspiration as a bonus!

    Cooked Black Bengal gram – ¾ cup (recipe here)

    Olive oil/ Ghee – 1 tablespoon

    Cumin seeds – ½ teaspoon

    Mustard seeds – ½ teaspoon

    Curry Leaves – 1-sprig (optional), leaves stripped

    Green Chili – 1, chopped

    Ginger – ½ inch piece, grated or minced

    Onion – ½, sliced

    Turmeric – ¼ teaspoon

    Salt – to taste

    Lime juice – from half a lime

    Cilantro – 4-5 sprigs, leaves stripped and chopped

    Method:

    Start by rinsing the rice a couple of times in room temperature water. Let the rice soak while you chop and prep other ingredients.

    Set a heavy bottom pan on medium high heat and add oil/ghee to it (use olive oil if making it vegan). Once the oil is hot and shimmery, add the mustard and cumin seeds and wait for them to crackle, at which point add in the curry leaves. Stir and wait for 30 seconds before adding the chopped green chili and sliced onions. Mix and stir for about a minute or two or until the onions turn a light pink. Add turmeric followed by ginger and cook until the raw smell goes away, about a minute. At this point, drain the rice and add to the pan. Stir around until the rice are coated with the masala and lightly toasted, a minute or two. Add this point; add the cooked chane, salt and black pepper. Add 2 cups of water, increase the heat to high, and cover the pan with a lid. Once the water starts to boil, lower the heat to lowest setting on your stove and cook covered for about 20 minutes (just like you would cook plain basmati rice, recipe here).

    After about 20 minutes, turn the heat off and let the pulao sit, covered for another 10 minutes. After this time, gently fluff the rice with stem of a fork, stir in lime juice and cilantro. Serve hot with yogurt. Enjoy!

    Love – Vaishali.

    Tools used:

    Knife and chopping board

    Grater

    Measuring cups and spoons

    Pan/skillet with a lid

    Spatula + Fork

    More Glutenfree

    • A lentil and roasted vegetable salad with spinach and feta cheese served in a white and blue ceramic bowl against a white marbled background.
      Lentil and Roasted Vegetable Salad with Feta and Greek Dressing
    • Sliced half of a baked egg bite with onion and tomato stacked on top of two other egg bites on a wooden chopping block.
      Baked Egg Bites with Cottage Cheese (High Protein)
    • Cooked rice with cumin seeds and garnished with chopped cilantro in a stainless steel bowl with gold handles on a blue backdrop. A bowl of chickpea curry is in the background.
      Indian Cumin Rice or Jeera Rice Recipe
    • A ceramic bowl with cottage cheese, chopped veggies, seasoning, peanuts, and chopped cilantro in a hand on a white marble background.
      Savory High Protein Cottage Cheese Bowl

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Vaishali!

    Welcome! I am so excited to cook and talk life with you. Here, you will find my kitchen journal full of mostly healthyish recipes that are family friendly, use seasonal and fresh ingredients, plant forward, packed with healing Indian spices and indulgent desserts.

    More about me

    Spring Recipes

    • Close up of creamy risotto with asparagus and peas in a white ceramic bowl.
      Easy No-stir Spring Risotto with Asparagus and Peas

    • A lentil and roasted vegetable salad with spinach and feta cheese served in a white and blue ceramic bowl against a white marbled background.
      Lentil and Roasted Vegetable Salad with Feta and Greek Dressing

    • Aloo Gajar Mutter – A quick stir-fry of potatoes, carrots and peas with dry Indian spices

    • Slices of Citrus Scented Carrot Cranberry Loaf Cake
      Citrus Scented Carrot Cranberry Loaf Cake

    • Turmeric keto cauliflower rice recipe that comes together in one pot in less than 15 minutes. A great low carb alternatice to rice.
      Turmeric Cauliflower Rice or Gobhi Kutra

    • Vegan Instant Pot Lentil Carrot soup with turmeric
      Instant Pot Carrot and Lentil Soup

    Most Popular Recipes

    • Ravioli in Creamy Garlic and Spinach White Sauce
      Ravioli in Creamy Garlic and Spinach “White” Sauce

    • BestEverCinnamonRolls_FI
      Best Ever Cinnamon Rolls Recipe

    • IcedProteinCoffee
      Easy Iced Protein Coffee | Latte, Vegetarian, Make it Vegan

    • VegetablesinCreamSauce_Tandoori_FI
      Vegetables in Spiced Cream Sauce | Easy, Tandoori

    • Banana_Pudding_Recipe_closeup_flatlay_FI_plated
      Easy Banana Pudding Recipe

    • Blueberry Cobbler Recipe_Featured Image
      Easy Blueberry Cobbler Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Kitchen Docs