Let me get straight to the point and tell you my secret ingredient for this dish: Channa Masala! This classic masala powder adds an amazing flavor to this rice dish!

There are many versions of Chickpea Rice, Channa Pulao, etc. This is my tried and true version that involves tossing chickpeas and rice in an onion tomato gravy and sprinkling some classic Chole/Channa Masala powder on top!

Its delicious and simple, not to mention protein packed and vegan! This is actually one of the first rice dishes that I came up with on my own. When I first learned how to cook, I started off with my Mom’s recipes and slowly started experimenting with a few of my own.

This was a recipe that I came up with one day when I was looking for a quick one pot meal. Since then it has become one of my go to dishes to make for lunch or dinner. It’s especially great to make for dinner and then also eat again the next day for lunch!

This is also a great dish to make when you have guests over! Make or obtain cooked chickpeas and rice ahead of time, quickly chop some onions and tomatoes, and toss it all together. Serve it with a side of refreshing raita, and you have yourself a perfect meal that all will enjoy!

I love to serve Chickpea Masala Rice with some refreshing cucumber raita. Check out this simple recipe that I learned from my mom here. 🙂

Chickpea Masala Rice

Recipe by Chaitra’s CreationsCuisine: Indian, North Indian

Servings

4

servings

Prep Time

5

minutes

Cooking Time

15

minutes

Calories per Serving

350

kcal

Chickpeas and rice tossed in a North Indian style onion and tomato gravy with a sprinkle of channa masala seasoning on top

Ingredients

• 3 cups cooked Basmati Rice (or 1 cup uncooked)

• 1 cup cooked chickpeas ( or 1/3 cup dry chickpeas) or a 8 oz can of cooked chickpeas

• 2 tbsp oil

• 2 tsp jeera/cumin seeds

• 1 inch cinnamon stick (broken into pieces)

• 2-3 cloves

• A few curry leaves

• 1 inch of ginger (grated)

• 4 cloves garlic (crushed)

• 2 green chilis (minced)

• 2 medium white onions (thinly sliced)

• 2 large tomatoes (finely chopped)

• 1/4 tsp turmeric
  

• 1/2 tsp red chili powder

• 1 tsp cumin powder

• 2 tsp coriander powder

• 2 tsp garam masala

• 1 tbsp channa/chole masala powder

• Salt to taste

• 1/2 tsp kasuri methi/ dried Fenugreek leaves

• A handful finely chopped cilantro

Instructions

• Cook 1 cup uncooked Basmati rice in a Pressure Cooker, Instant Pot, or Rice Cooker to get 3 cups of cooked rice (see “Notes” section below for cooking instructions).
  
• Cook 1/3 cup dry chickpeas in an Instant Pot or Pressure Cooker to get 1 cup of cooked chickpeas (see “Notes” section below for cooking instructions). Alternatively, you can use a 8 oz can of cooked chickpeas. Keep aside.
• Heat 2 tbsp of oil in a sauté pan  at a medium flame.
• Add 2 tsp cumin seeds, 1 inch cinnamon stick (broken into pieces), 2-3 cloves, and a few curry leaves. Fry for a few minutes till the spices turn aromatic.
• Add 1 inch ginger (grated), 2 cloves garlic (minced/crushed), and 2 green chilis (minced). Sauté till aromatic
• Add 2 medium white onions (thinly sliced). Sauté for a minute or two until the onions start to brown.
• Add 2 medium tomatoes (finely chopped) and sauté for another minute or two.
• Add 1/4 tsp turmeric, 1/2 tsp red chili powder, 1 tsp cumin powder, 2 tsp coriander powder, and 2 tsp garam masala. Mix well.
• Cook covered for a few minutes until oil starts to release from the sides.
• Then, add 1 cup cooked chickpeas. Don’t mix just yet.
• Sprinkle 1 tbsp channa masala powder on top of the cooked chickpeas and then mix well. Let cook covered for a few more minutes.
• Then, mix in 3 cups of cooked rice, along with salt to taste.
• Crush 1/2 tsp of kasuri methi with your hands and sprinkle on top. Cook uncovered for another minute or two.
• Finally, take off the flame and garnish with a handful of finely chopped cilantro. Enjoy hot with a side of cool, refreshing cucumber raita! 🙂

Notes

• The estimated 20 min time for this recipe is assuming you already have cooked chickpeas and cooked rice.
• Cook 1 cup uncooked Basmati rice with 1.5 cups water in a Pressure Cooker, Instant Pot, or Rice Cooker. It typically takes 20 min to cook the rice.
• If you are cooking your chickpeas, I would suggest you soak them overnight in enough water to completely cover them. If cooking in a pressure cooker, cook at medium heat for 5 whistles. If cooking in an Instant Pot, cook soaked chickpeas for 10-15 min or dry chickpeas for 35-40 min.
• You can find Chana/ Chhole Masala in Indian Grocery Stores or in the Indian section of many standard Grocery Stores, or online here.
• I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
• I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
• There are many versions of this recipe. This is my tried and true version that I came up with. I hope you love it!
• Vegan Option: This recipe is Vegan. 🙂

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.