Cholia Chawal is an easy pulao made with fresh green chickpea or chana. The rice can be quickly done with simple spices and makes a wonderful lunch box dish.
Cholia or Fresh Chana are available only during the winter season in Northern states. I haven’t seen these fresh green ones in our place. We do get fresh Toor dal and almost all of the other legumes and lentils except for this. I remember getting a pack of this fresh Chickpea during our 75th BM Meet in Delhi.
Would you believe if I said that I was so crazy to think that I will save it for the right dish for me to try! That packet was slashed in the freezer all this while. I was almost sure I would use it for this rice. However, when Vaishali said she was visiting Madras, I kindly requested her to get me a packet of it.
Finally, after many years of planning something with the fresh chana, I decided to make this pulao which is really simple and doesn’t require much of work. I made this for Konda’s lunch pack and I also carried for my lunch. I seriously regret not making it for everybody. The rice came out too good and everybody wanted to have a second helping.
As with all themes in AtoZ series, we do get the liberty of playing with the words of the ingredients. I was lucky that I didn’t resort to any adjectives or anything else. Cholia is chickpea and this is with the fresh Indian version of chickpea.
Cholia Chawal is for C in the AtoZ Quick Under 30 Minutes, which is my theme in the Biryanis, Pulaos, Khichdi and Mixed Rices, where I am doing Quick Under 30 Minutes Meals. If you want to read some elaborate Biryanis, check out what I have for C in Spice your Life!
A to Z Quick Under 30 Minutes Meals
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Step By Step Pictures for making Cholia Chawal
Cholia Chawal | How to make Green Chana Pulao
1 cup Basmati Rice
1 to 2 Bay Leaf
1/2 cup Onions
1/4 tsp Ginger Garlic Paste
2 Green Chili
1 Big Tomato
1/2 cup Green Chana
1/4 tsp Garam Masala
1/2 tsp Red Chili Powder
A Pinch Turmeric Powder
Salt to taste
2 cups water
1.5 tsp Ghee
1 tsp Cooking Oil
Wash and soak the rice for 15 mins.
Heat a pressure cooker with ghee and oil.
Add the bay leaf, onions juliennes, chopped green chilis and sauté till pink.
Next, ginger garlic paste and combine well.
Now add chopped tomatoes and cook till mushy.
Wash and add the drained green chana.
When the mix becomes dry, add spice powders including salt.
Drain the water from rice, add to the pan, roast for a few minutes.
Add water and cook till done.
Fluff and serve with raitha.