An one pot meal, that can be devoured with simple dal, gravies or as it is with a goodness of fresh channa.Jump to Recipe
Being a south Indian, I have never ever had or seen, green or fresh chole/channa in my life other than the regular one. When I experienced my first ever winter in Rajasthan, I was thrilled to see a variety of options available in vegetable shops. I still remember the shocked me of seeing fresh choles. Yaar! What would they do with greeny greeny pretty pretty stuff??
I bought them, and those pretty stuff started resting in my home, for 2 days as I didn’t have any idea of what to cook. It was fine winter morning, I got an idea to cook them into Pulao. Guess what?? They turned out amazing!! So, I thought to share them with you all too.
Green chickpeas can be had directly without cooking by combining them with salads,but feeding picky eaters might be difficult. yet, you can convince your kids to have green chickpeas in the way of pulav.
This recipe is so easy to prepare and ofcourse save lot of time. so, its best even to cook during weekdays and pack for kids lunch boxes.
you can also check out my millet pancakes recipe for a quick and healthy breakfast option if you are looking for any! nevertheless to say they are completely vegan and gluten-free like this recipe
Its best to serve them with daal and any side dish. For side dish preference you will love trying this Radish pods sabji that is available in the same season.
Substitutions and adjustments
I used Basmati rice for making this pulao, as this gives really a long nice texture to the pulav. you can also use anyother variety of rice you like.
Similarly, I would reccommend you the substitutions like sona mansuri or ponni for the same. or Even ‘jeeraga chamba’ as in south India would do the job.
dry roasting of rice is out of my personal preference as it gives a nutty flavor to the dish.you can also do the dry roasting seperately or even you can skip this step if you dont want it.
Scroll more for a step by step recipe with images.
- At first,gather all the ingredients for cooking.
- Wash chickpeas and onions. Chop the onions into juliennes and keep them aside.
- Wash the rice and soak it for 5 mins.
- take a deep bottomed pressure cooker and keep it on the stove top.
- lighten it up and when its hot add ghee or anyother vegetable oil to it. when the oil is hot add the seasoning ingredients one by one ( pepper, Bay leaf, Cardamom, and cinnamon pieces. Let them splutter).
- when they splutters, add onions, salt and saute till it is translucent.
- Now add the rice and saute them a little.
- Now, Add the required amount of water and salt.
- When water comes to boil, close the lid and pressure cook for 1 whistle.
- Serve them hot with the curry of your choice as the pressure releases.
- garnish them with coriander leaves at the end.
CHOLE PULAOCourse: MainCuisine: IndianDifficulty: Easy
healthy and quick meal ready in less than 20min with fresh and greeny chickpeas pulao.
Big Onion 1
Basmati rice ½ cup
Green chickpea 1 cup
salt To taste
water ½ cup
Vegetable oil/ Ghee 2 tblspn
Pepper 1 tsp
Bay leaf 1
Cinnamon ½ stick
Ginger garlic paste 1tsp
Coriander Leaves 1tbsp
- collect all the ingredients
- wash green chickpeas and onion
- Wash and soak basmati rice atleast for 5 minutes
- heat ghee or oil in pressure cooker and add ingredients mentioned with seasoning one by one.
- when seasoned ingredients splutters, add onions. when onions become slightly translucent add fresh chickpeas add salt.
- Add rice by draining the water
- roast for a minute,and add required amount of water
- Pressre cook for 1 whistle or 3 minutes.
- your Green chickpea pulao is ready, garnish with coriander leaves and serve hot with sides.
- you can also use sona mansuri rice variety instead of basmati rice
- I personally prefer to roast the rice for nutty flavour. if you dont want just skip that step and add water after roasting chickpeas and add rice once the water boils.