Black Gram Pilaf


Preparation time: 15 minutes         

Serves: 4            

Cooking time: 40 minutes

  • 1 cup pearl pishori rice – soaked for 15 minutes
  • 3 tbsp oil
  • ¾ tsp cumin seeds (jeera),
  • 1 onion – sliced,
  • ½ tsp ginger paste,
  • ½ garlic paste
  • ½ tsp garam masala,
  • ½ tsp red chilli powder,
  • 1 ½ tsp salt or to taste
  • 2 tsp lemon juice,
  • a few coriander leaves with a little stalk


Black Gram stock mix

  • ½ cup black gram (kale channe),
  • 1 cinnamon ( dalchini),
  • 2-3 cloves (laung)
  • 2 cups water,
  • ½ tsp salt


Soak grams overnight with cinnamon, cloves salt in 2 cups water. Pressure cook to give 1 whistle. Keep on low flame for 20 minutes. Let it cool. Strain grams, reserving the stock. Measure the stock and add enough water to make it up to 2 cups.

Heat oil in a heavy bottomed pan. Reduce flame. Add cumin. When it turns golden add the sliced onion. Stir fry till onions turn transparent. Add ginger and garlic paste. Stir fry 1 minute.

Add cooked gram, lemon juice, salt, garam masala and red chilli powder. Stir fry 2 minutes. Add pearl pishori rice. Mix. Add coriander leaves. Add the measured (2 cups) stock and water mixture. Boil. Cover with a well fitting lid. Cook on low flame for about 12-13 minutes or till done.

Fluff with a fork to let the steam escape so that the pearl pishori rice grains do not stick to each other. Serve hot with yogurt and salad.