Mains

Fresh Green Chana and Saag Pulav

Posted on by Vijaya Venkatesh
Cooks in: 20 Minutes Serves: 2 People

Fresh chana and chana leaves (saag) are available in plenty during winter. Infact, winter is the season to indulge in lots of greens! I used these two to make a pulav with Kodo `millet and it tasted brilliant!

Ingredients:

  • 3/4 Cup Kodo Millet/Varagu
  • 2 Cups Chana Saag (leaves)
  • 1/4 Cup Fresh Green Chana (Chickpea)
  • 1/4 Cup Chopped Tomato
  • 3 Tbsp Oil or Ghee
  • 2 Tbsp + 1/2 Cup Water
  • 4 Slit Green Chillies
  • 1/2 Tsp Each (Salt, Chilli Powder, Jeera)
  • 1/4 Tsp Turmeric Powder
  • 3 Cloves, 1 Star anise, 4 crushed black pepper corns, 1 inch cinnamon piece, 1 crushed big cardamom

Directions:

  1. Wash and soak Kodo millet for 30 minutes. Drain.
  2. In a 2 ltr pressure cooker add as follows:
  3. Layer 1: 3 tbsp oil/ghee, 2 tbsp water
  4. Layer 2: 3 cloves, 1 star anise, 4 crushed pepper corns, 1'' cinnamon, 1big cardamom, 1/2tsp jeera
  5. Layer 3: 4 slit green chillies and 1/4C fresh chana
  6. Layer 4: 1/4C chopped tomato
  7. Layer 5: 1C chana saag (leaves)
  8. Layer 6: 3/4C 30 minutes soaked drained Kodo Millet
  9. Layer 7: 1C chana saag
  10. Layer 8: 1/2tsp (salt, chilli powder), 1/4tsp turmeric powder
  11. Pour 1/2C water from sides.
  12. Cook on high for 3 whistles. Open after pressure settled down. Mix after 10 minutes.

Note:

1. Little,  Foxtail, Barnyard millets can be used for this recipe instead of Kodo millet.

2. For mushy consistency, add 1/4 cup more water.

6 Comments

    1. Hi Meera,
      I live in Gurugram. Here, during winter, I get all varieties of greens in plenty. You can try this recipe with fresh mochai and paruppu keerai.

  2. A where do you get these in Chennai ma’am ? would love to get some. not seen them anywhere here.

    1. Hi Nandita,
      I live in Gurugram. Here, during winter, I get all varieties of greens in plenty. You can substitute fresh chana with mochai and chana saag with paruppu keerai which are available in plenty there.

    1. Hi Dhara,
      Yes, the tender leaves of chana plant are used for this recipe. I’ve shared the greens picture also.