Pressure cooker Chickpea Bulgur Pilaf (Daliya chana pulav) is easy to make, healthy Indian lunch recipe. This bulgur pilaf made in Instant Pot is nutrient dense with vegetables and chickpeas. Served with a side of spinach raita it’s delicious Indian lunch recipe.
I am writing this post after many months. The last recipe posted on the blog was in the month of July- Instant Pot Chicken Tikka Masala. So what happened? I just went missing, what was I up to? Initial few weeks I was on “Digital Detox” mode. That meant not surfing the internet. Staying away from checking the blog stats, Google, Facebook, Pinterest, Twitter etc. You very well get the picture. The reason for doing this detox was to get time to think and prioritize health goals. My to-do list was forever increasing and time to accomplish it was just not there.
This break gave me the time to prioritize what’s important. It was not easy for initial few days to stay away from the internet. But after few days it started getting better. I got time to think, plan and take action. I am now regular with my work outs at gym and eating healthy. My focus is solely on my health and well being. I have started spending more time – exercising, cooking, experimenting new recipes and eating well-balanced meals.
I now pay more attention to what’s cooking and how every meal can be made more nutrient dense. My goal is to cook and eat well balanced meals that include more grains, vegetables, and fruits. With each passing week, I have realized that I am getting better in my weekly meal planning and food prep. What earlier seemed like a big struggle is now an achievable goal.
This recipe post for pressure cooker Bulgur Chickpea Pilaf is a healthy lunch recipe. Vegetables and chickpeas are added to bulgur and is served with a side of spinach raita- spinach mixed with spices and yogurt. Quick lunch recipe made in Instant Pot.
Try my other easy pressure cooker recipes: Instant Pot Achari Aloo or Instant Pot Chickpea Potato Curry.
I hope you enjoy this recipe. If you give this recipe a try, do let me know. Leave a comment, Pin it, or take a picture and tag it #cookingyoulove on Instagram. I would love to know how it turned out for you.
- For Chickpea Bulgur Pilaf
- 1 cup Bulgur
- 4 garlic cloves finely minced
- 1 red onion finely chopped
- 1 bell pepper finely chopped
- 2 roma tomatoes finely chopped
- 2 cups boiled chickpeas
- 2 cups water
- Spice
- 1 tsp cumin seeds
- 1 tsp salt
- ¼ tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- For Spinach Raita
- 1 cup greek yogurt
- 2 cups organic spinach leaves
- Seasoning
- 2 garlic cloves finely minced
- 1 tsp kalonji- nigella seeds
- 1 small dry red chili
- 1 small pinch asafoetida
- Switch IP on and select saute mode. Add oil when warm add cumin seeds.
- When cumin seeds heat up add onions and fry till golden brown.
- Now add bell pepper and mix well. When its done add tomatoes and cook till they become soft.
- Add chickpeas and mix everything well. Cook for 2 minutes.
- Now add bulgur and mix with cooked ingredients.
- Add all spices listed under spice section. Add water.
- Cancel saute mode and close the lid.
- Select Manual mode for 12 mins.
- Spinach Raita
- Wisk yogurt for 5 minutes in a medium bowl and keep aside.
- Add spinach leaves to food processor and pulse for one minute.
- On stove top heat oil in a pan when warm add garlic cloves.
- Add spinach leaves and cook till they become soft.
- Remove the pan from heat and let the spinach leaves cool down.
- In a separate pan heat oil and add kalonji seeds.
- When seeds splutter add asafoetida and broken red chili.
- When cooked switch off and carefully pour the hot seasoning on the spinach yogurt mix.
I made this recipe in my Instant Pot. I love the flavors, but I had a lot of trouble getting the Instant Pot to come to pressure and then stay at pressure. I kept getting the “burn” warning. I would scrape the bottom of the pot and by the 3rd time I got the warning, I also added extra water. I never was able to make it all the way to the end of the cooking time, but by the last time, it tasted good enough to me, so I just took it out. I would appreciate any tips. It tasted really good, so I’d like to make it again, but not if it causes as much trouble as today. Also, when do you add the garlic?
Hi Tanya, Thanks for your message. I assume you have a newer model of Instant Pot? This is a most common Burn warning that most IP users are sharing. Read this article :https://www.pressurecookrecipes.com/instant-pot-burn/ It talks in details about the burn warning. Also, I feel deglazing the pot (scraping all the browned onions and garlic) helps a lot in preventing this error. I add garlic along with the onions. Thanks for pointing this out, I will update the recipe. If you have more questions after reading this article do message me.
That article was so helpful! Yes, I do have a new Instant Pot! And my husband has been raving about this pilaf. I’ll definitely be making it again. 🙂
Am glad this article was helpful and your husband likes the pilaf 🙂
Hello, I have the Pilaf in the Instant Pot now and am working on the Spinach Ritia. I am wondering if you do a ten minute slow release on the pressure, that is what I have decided to do today.
It would be helpful if you update the recipe regarding the garlic. I didn’t notice I had not added mine until I had the pressure started on the pot. I then had to saute the garlic separately, stop the pressure on the pot with a quick release and then added the garlic and started the pressure once again.
The kitchen sure smells good. I am looking forward to enjoying the dish!
Thank you!
Hello Kelly,
Thanks for your feedback and I hope you enjoyed the dish :). Yes, I will update the recipe.
Best,
Himani