You might be thinking that I am obsessed with beans. But it is just a coincidence that I have been cooking with beans more frequently now than ever. I soaked chana (both kabuli and kala) for Varalakshmi vratam last friday and distributed some to friends. With the remaining chana, I wanted to make Tarla Dalal’s Kabuli Chana Biryani, but it looked too much work for me, so I ended up modifying the recipe and made a quicker version. This is my entry to this week’s ARF/ 5-A-day tuesday.

 

Kabuli & Kala Chana Rice
Kabuli & Kala Chana Rice
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
60 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
60 minutes
Kabuli & Kala Chana Rice
Kabuli & Kala Chana Rice
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
60 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
60 minutes
Ingredients
  • 1 ½ cups basmati rice – cooked
  • 1 cup chana Kabuli & Kala (either one or both) – boiled
  • 1 onion – medium chopped
  • 1 potato – medium, boiled, peeled and diced
  • 2 tomato – medium chopped
  • 3 Chilies Green
  • ½ tsp ginger garlic paste
  • 2 tbsps curd
  • 1 tsp chili powder Red
  • 1 tsp Amchoor powder
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • to taste salt
  • coriander – for garnish
Servings: serving
Instructions
  1. Heat 1tbsp of oil in a large pan, add onions and fry till they turn pink. Add ginger, garlic paste and sauté till it does not smell raw anymore.
  2. Add the powders, curd, diced potatoes and mix well.
  3. Add tomatoes to the onion mixture; cover and cook till soft.
  4. Add cooked chickpeas and salt; mix well and cook for another 5 minutes on medium flame, or till the mixture is not too watery.
  5. Add the chickpea gravy to rice, mix well (but try not to break the rice), check seasoning and serve hot with onion raita (finely chopped onions mixed in yogurt with salt).
Recipe Notes

 


 

Note: Tarla Dalal’s recipe involves, layering the chana gravy with rice in a greased casserole and baking it (covered with tin foil) for 20 minutes in a 350ºF oven.

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4 thoughts on “Kabuli & Kala Chana Rice”

  1. beans! beans! beans! i proudly admit to being a bean addict. i love them.

    this looks like a good recipe to try too.

    i hope you don’t mind but i included your recipe for chocolate cherry bread on my “recipe carousel” which is a weekly post promoting great recipes from other bloggers.

  2. Hi Anna,
    Thank you for visiting my blog and I’m happy that you included cherry bread in your carousel. Try it and let me know.

    Thank you Pushpa.

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