CHICK PEA RICE / GARBANZO RICE / CHANNA CHAWAL / CHANNA RICE / CHANNA PULAO - FINGER LICKING GOOD !!!

Channa Masala or Chole Masala is a popular vegetable dish in Pakistani cuisine & Indian cuisine. In India, it is often eaten with a type of fried bread and is known as Chole bhature (puffed poori). There are so many ways of making this and people add and eliminate spices according to their taste and preferences.  Here is the recipe for the Channa Masala/Chole Masala which I have posted earlier.  But the recipe which I am posting today is Channa rice/Channa chawal/Channa pulao which is very very flavorful and it is prepared using the leftover Punjabi chole/channa masala.  It is truly finger licking good.  

Here is the link for Channa Masala - Punjabi Chole/Channa masala

CHANNA CHAWAL/ CHANNA RICE/ CHANNA PULAO

Ingredients:

Basmati rice - 1 cup

Left over chole or channa masala - 1 cup (See the recipe here)

Tomato - 1/2 cubed

Whole spices - cardamom, cinnamon and clove each 1

Cumin seeds - 1/2 tsp

Water - 1 1/2 cup

Chilli powder - 1/2 tsp or as needed

Salt

Oil - 1 tbsp

Coriander leaves for garnishing

 

Method:

1. Wash and soak the rice.  Keep it aside for 10 to 15 minutes.

2. Heat oil in the pan followed by cumin and the whole spices.

3. Once it splutters add the chopped tomato followed by leftover chole masala.

4. Sauté for few minutes, add chilli powder and salt.

5. Add the washed rice.

6. Pour the measured boiling water.  Check for salt.

7. Close the pan or cooker with the lid.

8. Keep the heat to low.  Cook the rice until all the moisture is absorbed.

9. Garnish with the chopped coriander.

Serve hot with your favorite raita !!!

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Punjabi Chole/Channa Masala/Chickpea or Garbanzo bean Curry

Channa Masala or Chole Masala is a popular vegetable dish in Pakistani cuisine & Indian cuisine. In India, it is often eaten with a type of fried bread and is known as Chole bhature (puffed poori). There are so many ways of making this and people add and eliminate spices according to their taste and preferences.  But the main ingredient is chole/channa Masala which gives wonderful taste to the end product.  This is my way of doing Chole or Channa Masala; I do this very often and can be had with any of your favorite breads.  Here is the way I make...

Punjabi Chole/Channa Masala/Chickpea or Garbanzo bean Curry

Ingredients:

Raw Chole/Chickpea/Garbanzo - 2 cup

Onion -  2 (make it to coarse paste)

Tomato - medium sized 5 (make puree of 4 tomato and 1 tomato chopped as big chunks)

Channa Masala - 2 tbsp (increase this if you want more)

Chilli powder - 2 tsp (Add more if you need spicy)

Anardhana powder - 1 tsp

Whole cumin - 1/2 tbsp

Whole spices (Cinnamon, Cardamom, Cloves) - 1 inch piece, 4 pods and 5 cloves.

Cumin seeds - 1 1/2 tsp (Roast and powder)

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Green chilies - 3 very finely chopped

Salt

Ghee - 1 tbsp

Oil - 3 to 4 tbsp

Coriander leaves - handful (finely chopped)

How to cook Chickpeas?

1. Soak the chickpeas overnight.

2. Take a big vessel/pot,  choose that fits in your pressure cooker.

3. Add the washed and soaked chickpeas; add 5 cups of fresh water.

4. Add little salt, 2 tea bags, and in a small muslin cloth crush small cinnamon, 2 cloves, 2 cardamoms tie it and add it to the chickpeas.

5. Close and pressure cook for 3 whistles (depends on your cooker).

6. When pressure is released, discard the tea bags and whole spices knot drain and keep it aside. Don't throw the water; we will be using it to the gravy.

What should you do if you don't have pressure cooker?

1. Follow the first 4 step above and let it cook stove top.

2. Stirring occasionally let it cook until the chickpeas are soft but it should hold it shape. 

Method:

1. Heat oil and ghee in the heavy bottom vessel.

2. Add the whole spices followed by whole cumin seeds.

3. After it splutters, add chopped green chilies.

4. Add the Ginger +Garlic paste cook for some time until raw aroma disappears.

5. Now its time to add onion paste till light brown color.

6. Add tomato puree; let it cook for some time until oil separates.

7. Add redchilli powder, chole/channa Masala , roasted cumin powder, Anardhana powder and now add the chopped tomato(this is because we love to eat chunky tomato here and there, this is absolutely optional if you don't like make this to puree as well and add when all tomato puree is added).

8. Now add cooked chick peas and water that is drained from the chickpeas when cooked.

9. Add salt and let it simmer for at least 20 to 25 minutes.

10. Finally garnish with chopped coriander leaves.

Serve it with your favorite breads and enjoy with some raw onions and lemon wedges.

Note:

1. Don't over cook the chickpeas.  It should be soft but should hold its shape.

2. The consistency depends on the way you like, some like thick; some love it to be semi gravy, so add the water according to your preferences.

3. This tastes so good the next day too.

4. You can use brown or green channa for another variation.

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