Categories
My recipes

(520) Chana Rice

Brown Chana benefits: High Protein & Fiber: supports muscle health & keeps you full. Rich in Iron: Helps boost hemoglobin, good for women & kids with low iron. Low Glycemic Index: Good for diabetics — doesn’t spike blood sugar quickly. Improves Digestion: The fiber helps prevent constipation & supports gut health. Heart Healthy: Contains good minerals like magnesium & folate — good for blood pressure & cholesterol. Good for Weight Management: Keeps you full for longer — a great snack if boiled or sprouted. Green Chana benefits: Seasonal, Fresh & Cooling. Rich in chlorophyll and water, good for hydration & digestion. Lighter than Brown Chana. Easier to digest.  High in  Vitamin C & antioxidants which supports immunity.

Ingredients

  • ½ cup Tender green Chana.
  • ½ cup brown dried Chana.
  • ½ cup Basmati rice.
  • 1tsp. + 2 tbsp. Oil.
  • ¼ tsp.+ ½ tsp. Cumin seeds.
  • ⅛ tsp. + ¼ tsp. Asaphoitida powder.
  • ¼tsp. +¾ tsp. Salt.
  • 8-10 Curry leaves.
  • ¼ cup finely chopped Coriander leaves.
  • 1½ tbsp. Garam masala.
  • ½ tsp. Turmeric powder.

Method

  1. Wash and soak brown chana overnight for 8-10 hours.
  2. After 10 hours wash twice, add  1½ cup water and pour in the pressure cooker. Cook it upto 3 whistles.
  3. When pressure releases, open the lid and strain the chana and keep aside. Please don’t discard strained water. We will prepare Chana nu Osaman  from it.
  4. Wash Rice two times, soak in 1½ cup of water and keep aside.
  5. Wash green chana and keep aside.
  6. Heat 1 tsp. Oil in a nonstick pan. Add ¼ tsp. Cumin seeds and wait for crackling sound and then add ⅛ tsp. Asaphoitida powder, some curry leaves, Coriander leaves. Soute and add green chana and 1 tbsp. Water.
  7. Close the lid and cook green chana on a slow flame.
  8. Once it becomes tender, switch off the flame and keep aside.
  9. Heat remaining oil in a nonstick pan.
  10. Add remaining Cumin seeds and wait for the crackling sound. Add remaining Asaphoitoda powder, Turmeric powder, Garam masala, Curry leaves and Coriander leaves. Stir once and pour rice along with its water.
  11. Mix both the cooked chana in the rice pan.
  12. When water starts boiling, turn the flame slow , close the lid and cook rice.
  13. Once rice cooked, switch off the flame. Chana rice is ready to serve.
  14. Serve it with Chana Osaman Onion Tomato raitu and papad. Or as you wish but serve it with love and smile.

List Of My Recipes

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

One reply on “(520) Chana Rice”

Leave a reply to INDEX – Rajeshree Gandhi's Kitchen blog Cancel reply