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Chickpeas Masala Rice | Chana Masala Rice
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5 from 2 votes

Chickpeas Masala Rice | Chana Masala Rice

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Kids Lunch Box, Lunch, Rice Varieties
Cuisine: Indian, South Indian
Servings: 4 people
Calories: 243kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan
  • Mixer Grinder


  • 1 cup Chickpeas (Kondakadalai) 1 cup = 250 ml
  • cup Basmati Rice Any raw rice type is fine
  • 1 nos Carrot
  • 1 nos Onion
  • ¼ cup green peas
  • 1 pinch Turmeric Powder
  • to taste Salt

Coconut Milk+Water Mixture

  • 2 cups Coconut Milk Coconut 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.
  • 1 cup Water

For Grinding

  • ½ tsp Oil
  • 2 tsp Coriander seeds
  • 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 nos Red Chili

For Seasoning

  • 1 tbsp Oil Butter can be used as an alternative
  • 1 nos Bay Leaf
  • 1 nos Cardamom
  • 1 nos Cinnamon Stick
  • 2 nos Cloves
  • 1 tsp Fennel Seeds
  • few Curry leaves
  • 2 nos Green Chilies



  • 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!



Serving: 1cup | Calories: 243kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8.5g | Saturated Fat: 1.1g | Sodium: 121mg | Potassium: 217mg