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Sunday, May 11, 2014


           Black chana(black chickpea/kondakadalai/kalachana) has more nutritional value than white chana its very good for your eye health( my grandmas word).I do chana kulambhu ,gravy for roti etc.One day i just don't want to do my regular recipes ,was searching for recipes and found the perfect recipe of chana rice in priyakas blog .Believe me in a span of 3-4 weeks i did this rice almost 3-4 times and we all love it a lot .Its just perfect for tiffin box- a filling nutritious meal for your loved ones in their boxes .When you sprout the channa then you get the whole grain value too.So protein,fibre,vitamin ,wholegrain,carbohydrate in one meal ...So good .With some yogurt,karasev,papad you are ready for lunch .let see how i did the rice.

Interested in quick rice recipes ? check
Mushroom fried rice
Peas pulao
Low calorie mushroom biriyani

Preparation time :20 min(for cooking the rice and chana)
Cooking time:10 min


  • 1 cup rice(cooked)
  • 1 cup sprouted channa(pressure cooked)
  • 1 onion
  • 1 tbsp ginger garlic paste.
  • 2 green chilies.
  • 1 tbsp fenugreek leaves(dried)
  • 1 tsp garam masala.
  • 1/2 tsp turmeric.
  • Pepper powder (to taste)
  • Salt as required.
  • 1 tbs oil


  • Soak the channa the day before(8 hours) and pressure cook it until soft.
  • Cook the rice with 3 cups of water with little oil for 2 whistles.
  • Cool the rice completely.
  • Add oil to tava and add chopped onions and slit green chilies.
  • Saute it until the onions turn translucent.
  • Add ginger garlic paste and saute them for a minute.

  • Add masalas(turmeric,garam masala,fenugreek leaves) and saute it for a 4-5 seconds)
  • Add cooked channa and little water and let the masalas cook until the water evaporates.
  • Now finally add the cooked rice and mix it well .

  • Add pepper powder if you wish.
  • Serve it with papad,yogurt .

  • Pressure cook the channa well so that you get easy bites when you eat rice.
  • You can very well do it with fenugreekleaves also instead of kasuri methi(but i prefer using kasuri methi as it gives nice aroma while cooking and eating )
  • Adjust the salt and spice according to your taste.
  • I usually don't add black pepper but adding it will give a good punch and aids digestion.

Linking it to Harinis bloganniversary event giveaway.
Sending this to "cheap and cheerful" event happening at Bangermash and eatyour veg

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