Bhoonee Kitcheeree of the Gram or Chunna Dal
A traditional Indian kitcheeree made with gram dal (chana dal) and rice. The dal is pre-soaked or boiled to soften before being fried with rice, creating a flavorful and nutritious one-pot dish.
Ingredients
- 1 cup Chana dal (gram dal or split chickpeas) (Also called gram dal or chunna dal)
- 1 cup Basmati rice (Raw, uncooked)
- 3 tablespoons Ghee or vegetable oil (For frying)
- 1 medium Onion, thinly sliced (Optional but recommended)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt (Or to taste)
- 3.5 cups Water (For cooking)
- 1 teaspoon Fresh ginger, minced (Optional)
- 1 whole Green chili, slit (Optional, for heat)
More recipes using Chana dal
Chana and Masoor Dal - Dhaba Style
A simple and flavorful dhaba-style recipe combining chana dal and masoor dal, cooked with aromatic spices and finished with a traditional tadka.
Dal Baati Churma/Rajasthani Platter
A traditional Rajasthani dish featuring a combination of dal, baati, and churma. This platter offers a delightful blend of flavors and textures, perfect for a hearty meal.
Puran Poli
A traditional Maharashtrian sweet flatbread, Puran Poli is prepared during the Holi festival. It features a filling made from chana dal and jaggery, encased in a soft wheat flour dough.
Ada Dosa
Ada Dosa is a traditional South Indian breakfast dish made with a blend of rice and lentils, seasoned with spices and herbs, and cooked to a crisp perfection.
Instructions
- 1Rinse the chana dal thoroughly and soak in cold water for at least 1 hour. Alternatively, boil for 10 minutes to soften. Drain well before using.
- 2Rinse the basmati rice in cold water 2-3 times until the water runs clear. Drain and set aside.
- 3Heat ghee or oil in a heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- 4Add sliced onions to the pot and fry until golden brown, about 5-6 minutes. Add minced ginger and green chili if using, and fry for another minute.
- 5Add the drained chana dal and rinsed rice to the pot. Add turmeric powder and salt. Stir well and fry together for 3-4 minutes, stirring frequently to coat everything with the ghee and spices.
- 6Add 3.5 cups of water to the pot and stir well. Increase heat to high and bring to a rolling boil.
- 7Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until both the dal and rice are tender and all water is absorbed. Do not stir during this time.
- 8Turn off heat and let the kitcheeree rest covered for 5 minutes. Then gently fluff with a fork and serve hot.
