Chana Palak Pulao

Chana Palak Pulao (Chickpeas Spinach Rice) is one of the best combination as part of nutrition. Chana Palak Pulao is easy to make and easy to digest. Chana and Palak make it appetizing and colorful. If we used soaked boiled Chana then it is one of the quick recipe. Chana is high in protein. Palak is a rich source of vitamin A, vitamin C, vitamin K, magnesium, manganese, folate and iron. Palak has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled.

Ingredients:

• 2 cup Steamed Rice/Leftover Rice
• 1 cup Chana/Chickpeas (Soaked and Boiled)
• 1 cup chopped Spinach
• ½ cup Onion
• ¼ cup Chopped Tomato
• 1 tsp Ginger-Garlic Paste
• 1-2 Green Chili chopped
• 1 tsp Garam Masala
• ¼ tsp Black Pepper Powder
• 1 tsp Lemon Juice
• Salt
• Oil

Method:

1. Heat ½ tbsp. oil, when hot enough; add chopped onion and sauté till turn light golden brown.
2. Add ginger-garlic paste, chopped green chills, tomato and sauté on medium flame for 2-3 minutes.
3. Now add chopped spinach, garam masala, salt, black pepper and roast 3-4 minutes.
4. Add soaked and boiled Chana/chickpeas, steamed rice and mix well.
5. Remove from the flamea and add lemon juice.
6. Chana Palak Pulao serve hot with papad, rayta or curd…

Chana Palak Pulao (Chickpeas Spinach Rice)

 

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Chana Palak Pulao (Chickpeas Spinach Rice) is one of the best combination as part of nutrition. Chana Palak Pulao is easy to make and easy to digest. Chana and Palak make it appetizing and colorful. If we used soaked boiled Chana then it is one of the quick recipe. Chana is high in protein. Palak is a rich source of vitamin A, vitamin C, vitamin K, magnesium, manganese, folate and iron. Palak has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled.

Author: Binjal Pandya

Recipe type: Rice Dish

Cuisine: Indian

Ingredients

• 2 cup Steamed Rice/Leftover Rice
• 1 cup Chana/Chickpeas (Soaked and Boiled)
• 1 cup chopped Spinach
• ½ cup Onion
• ¼ cup Chopped Tomato
• 1 tsp Ginger-Garlic Paste
• 1-2 Green Chili chopped
• 1 tsp Garam Masala
• ¼ tsp Black Pepper Powder
• 1 tsp Lemon Juice
• Salt
• Oil

Instructions

1. Heat ½ tbsp. oil, when hot enough; add chopped onion and sauté till turn light golden brown.
2. Add ginger-garlic paste, chopped green chills, tomato and sauté on medium flame for 2-3 minutes.
3. Now add chopped spinach, garam masala, salt, black pepper and roast 3-4 minutes.
4. Add soaked and boiled Chana/chickpeas, steamed rice and mix well.
5. Remove from the flamea and add lemon juice.
6. Chana Palak Pulao serve hot with papad, rayta or curd.

3.5.3208