Chickpeas Masala Rice- a very tasty rice variety and a great lunch box dish too! This dish is very simple to make and there are many variations we can include. It's all just our imagination! Most of the kids love to eat chickpeas and this less spicy version of chickpeas masala rice would be of great for them, especially during their lunch at school. We can serve this rice with any raitha variety or even with plain curd.
Chana Masala Rice (Chickpeas Masala Rice), a rich masala rice made with protein rich chickpeas enriched with vegetables. This is a one-pot rice thats makes a perfect Kid’s Lunch Box recipe! Most of the kids love to eat chickpeas and this less spicy version of chickpeas masala rice would be of great interest to them especially during their lunch at school. We can serve this rice with any Raitha variety or even with plain curd. If we plan to pack this Chickpeas masala rice in lunchbox, then we should plan not make cucumber or some variety of raitha other than onion. During hot climates, we should try to use milk+Curd combination in raitha instead of plain curd as plain curd would become more sour during lunch time.
Adding curry powder (a powder made with coriander seeds, bengal gram and red chili) is optional for this rice. But this curry powder is making the rice taste more unique and flavorful than regular pulao. This is mostly a pulao variety with a tinge of South Indian masala. Try this way of making chana rice and share your comments!
Tips for making Chana Masala Rice:
Soak chickpeas overnight or in hot boiling water for atleast 4 hours.
Wash and soak basmati rice atleast for 20 mins. This makes the rice cook faster with less water.
Adding veggies are optional but surely give additional nutrition to the rice.
Coconut milk to cook the rice gives a nice flavor. Adding just water instead of coconut milk is also perfectly fine.
We can cook this rice in pressure cooker too instead of open pan. Start with tempering and proceed all the steps. After adding coconut milk + water, we can close the pressure cooker and cook in high flame for 2 whistles and then switch off the flame. Let the pressure releases naturally and then we can open the pressure cooker and serve.
Chickpeas Masala Rice- a very tasty rice variety and a great lunch box dish too! This dish is very simple to make and there are many variations we can include. It's all just our imagination! Most of the kids love to eat chickpeas and this less spicy version of chickpeas masala rice would be of great for them, especially during their lunch at school. We can serve this rice with any raitha variety or even with plain curd.
2cupsCoconut MilkCoconut milk is optional. You can use only water instead. But coconut milk certainly enhances the flavor and taste. I have used store bought tinned coconut milk.
1cupWater
For Grinding
½tspOil
2tspCoriander seeds
1tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1nosRed Chili
For Seasoning
1tbspOilButter can be used as an alternative
1nosBay Leaf
1nosCardamom
1nosCinnamon Stick
2nosCloves
1tspFennel Seeds
fewCurry leaves
2nosGreen Chilies
Instructions
Preparation
Soak the Chickpeas overnight and pressure cook it till it is soft allowing it for 3 whistles. We can also use canned and boiled chick peas which will definitely make our effort less.
Finely chop the onions. Wash and peel the carrot and chop it finely. Slit the green chillies.
Soak the rice in water for 20 minutes. I have used normal rice. We can also use Basmati rice.
Making of Chickpeas Masala Rice
Heat a pan and add oil. Add the grinding ingredients and fry till the dal turns golden brown. Remove the fried ingredients and take to the mixer and grind it to a nice powder.
Heat a pan and add butter or cooking oil and add the seasoning ingredients and fry for a minute. Then add chopped onions along with a pinch of salt and saute them till they become transparent.
Meanwhile, drain the water from the soaked rice and keep it ready. Then add chopped carrots along with turmeric, and toss them and stir fry them in medium flame for 5 minutes. Now we need to add the ground masala and fry them for a minute.
Add the cooked chickpeas and green peas. Stir fry for a minute, then add the rice and stir fry it for another 2 minutes.
Now we need to cook them all by adding coconut milk+water. The ratio of rice and water is 1:2. For 1.5 Cups of rice, I have used 3 Cups of coconut milk + water. Addition of Coconut milk is optional. If you don’t want you can add just 3 cups of plain water.
Keep the flame high and cook the rice and vegetables. When 3/4th of the water is absorbed, we can add salt and mix once.
When all the water is absorbed, close the pan with the lid and cook for another 20 minutes in a low flame. By that time, the rice would have cooked completely and would have become fluffy without sticking and becoming mushy.
We don’t need to stir and mix the rice very frequently while cooking as it would make the breakdown the cooked rice and eventually make it mushy. Switch off the flame.
The yummy and fluffy Chickpeas Masala Rice is now ready to serve with raitha and also ready for packing the lunch box!
Video
Nutritional Info
Nutrition Facts
Chickpeas Masala Rice | Chana Masala Rice
Amount Per Serving (1 cup)
Calories 243Calories from Fat 77
% Daily Value*
Fat 8.5g13%
Saturated Fat 1.1g7%
Sodium 121mg5%
Potassium 217mg6%
Carbohydrates 37g12%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
Soak the Chickpeas overnight and pressure cook it till it is soft allowing it for 3 whistles. We can also use canned and boiled chick peas which will definitely make our effort less. Finely chop the onions. Wash and peel the carrot and chop it finely. Slit the green chillies. Soak the rice in water for 20 minutes. I have used normal rice. We can also use Basmati rice.
Heat a pan and add oil. Add the grinding ingredients and fry till the dal turns golden brown color. Remove the fried ingredients and take to the mixer and grind it to a nice powder
Heat a pan and add butter or cooking oil and add the seasoning ingredients and fry for a minute. Then add Chopped onions along with a pinch of salt and saute them till they become transparent.
Meanwhile, drain the water from the soaked rice and keep it ready. Then add chopped carrots along with turmeric, and toss them and stir fry them in medium flame for 5 minutes. Now we need to add the ground masala and fry them for a minute
Add the cooked chick peas and green peas and stir fry for a minute. Then add the rice and stir fry it for another 2 minutes
Now we need to cook them all by adding coconut milk+water. The ratio of rice and water is 1:2. For 1.5 Cups of rice, I have used 3 Cups of coconut milk + water. Addition of Coconut milk is optional. I personally like the flavor of rice cooked with coconut milk. But if you don’t want you can add just 3 cups of plain water. Keep the flame high and cook the rice and vegetables. When 3/4th of the water is absorbed, we can add salt and mix once
When all the water is absorbed, close the pan with the lid and cook for another 20 minutes in a low flame. By the time, the rice would have cooked completely and would have become fluffy without sticking and becoming mushy. We don’t need to stir and mix the rice very frequently while cooking as it would make the breakdown the cooked rice and eventually make it mushy. Switch off the flame.
The yummy and fluffy Chickpeas Masala Rice is now ready to serve with Raitha and also ready for packing the lunch box!
I came across your web site recently when a friend of mine posted something on facebook. I notice you are diligently updating your site daily. That is very interesting for the reader (though it is a lot of work for you!) I like the step by step instructions and the pictures – even for a simple recipe, sometimes you get a doubt and then you can check the pictures. Excellent work! Best wishes to continue with such good work!
excellent – the pictorial step by step instruction has actually motivated me to try my hand in cooking ( i'm a non-cook) – keep 'em coming . i'll follow you from now-on. thanks.
Hi Swathi, we use 2 green chili while tempering. so 1 red chili should be sufficient. If you like it spicier you can increase the quantity of red chili
I came across your web site recently when a friend of mine posted something on facebook. I notice you are diligently updating your site daily. That is very interesting for the reader (though it is a lot of work for you!) I like the step by step instructions and the pictures – even for a simple recipe, sometimes you get a doubt and then you can check the pictures. Excellent work! Best wishes to continue with such good work!
Thanks Meena for your lovely comments.
Super tempting rice !
excellent – the pictorial step by step instruction has actually motivated me to try my hand in cooking ( i'm a non-cook) – keep 'em coming . i'll follow you from now-on. thanks.
Great recipe. The idea of adding coconut milk is excellent
Easy recipe. I am going to cook this for my husband for his lunch. Thanks lot for sharing na this awesome recipe!!!
Everyone loves it. I have cooked this recipe many times now. Thank you for this great recipe.
So glad to know Jaya. Thank you so much
Is one red chilli enough for this qty?
Hi Swathi, we use 2 green chili while tempering. so 1 red chili should be sufficient. If you like it spicier you can increase the quantity of red chili