Chana Dal pulav is also known as vrat ka pulav/Kichdi or Shagun Pulav as it is prepared without onion and garlic. Navratri is approaching and many fast during this time and samak/samai/little millet is widely used during that time. I have used sendha namak for this recipe but normal salt can also be used. Try this simple yet tasty pulav recipe during Navaratri.
Ingredients:
- 1/2 Cup Little Millet
- 1/2 Cup Little Millet
- 1/2 Cup Little Millet
- 1/4 Cup Chana Dal/Bengal Gram
- 3 Tbsp Coconut milk
- 2 Tbsp Oil/Ghee
- 2 Tbsp Oil/Ghee
- 2 Tbsp Oil/Ghee
- 1 Tsp Jeera
- 3/4 Tsp Salt
- 3/4 Tsp Salt
- 3/4 Tsp Salt
- 1 Bay Leaf
- 1 Star Anis
- 1'' Cinnamon
- 1 Big Cardamom
- 1 Tsp Each Chopped ( Green Chillies, ginger)
- 1/8 Tsp Chilli Powder
- 1.25 Cups Water
Directions:
- Wash and soak Chana Dal in hot water for an hour. Drain.
- Wash and soak millet for an hour. Drain
- In a small cooker, add oil and temper all the ingredients from jeera to chilli powder one after another.
- Add the drained dal and sauté for a minute on low heat.
- Add millet, salt, coconut milk and water. Give a good mix. Cook for 3 whistles. Let pressure settle.
- Our Shagun khichdi or pulav is ready.
Note:
- Other millets like Barnyard, Kodo, Foxtail or Proso can be used for this recipe.