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For the second day, I decided to make Channa Masala Rice. The inspiration again for this comes from my Sil who said this was part of the regular lunch box she makes. She said it becomes even simpler as she makes a gravy for the morning breakfast and rice for the afternoon lunch. Wish it was so simple at my place.

Anyway, I didn’t actually note down what she adds so when it was time for me to make, I decided I might as well make use of the store bought channa masala and mix cooked rice. I was sure it will end up being very tasty. As expected Konda liked it so much. I packed some baked chips as the side and you can imagine how wonderful it must have been.

After making it, I had kept a little for us to taste and I really wished I had the sense to make it for ourselves also. The box you see is Konda’s lunch box in a strawberry mold. It came with its own fork and spoon, unfortunately, lost the fork, the pretty spoon is what you see being used in the Chocolate Kulfi.

Apart from the food that we pack in, it’s also the boxes that interest the kids. I have always noticed that they are very happy when I get them new ones or keep changing. If the boxes are attractive, then there is no fussing about it. That reminds me of a post I did with attractive plates and bowls for the kids.

Channa Masala Rice | Curried Chickpea Rice

1 cup Cooked Rice
3/4 cup Kabuli Chana Boiled
1/2 medium Onions
1/4 tsp Ginger Garlic Paste
1 medium Tomato chopped
1/4 tsp Chana Masala Powder
1/4 tsp Red Chilli Powder
A Pinch Turmeric Powder
Coriander Leaves handful
1/4 tsp Ghee
1 tsp Cooking Oil

How to make Channa Masala Rice
We are assuming you already have cooked rice on hand. Else wash and soak rice for 15 mins, pressure cook till done.
Channa/ chickpea needs to be soaked overnight or at least six hours. This also can be done ahead and refrigerated for using when you want to make this rice.
To make the rice:
Heat a nonstick pan with oil. Saute onions till it turns brownish, add ginger garlic paste, cook for a couple of minutes.
Add finely chopped tomatoes and salt turmeric powder. Simmer and cover with lid. Cook till the tomatoes are soft and cooked. Add rest of the masalas, combine everything well.
Finally, add the drained cooked channa and mix. Simmer for a couple of minutes for the masalas to steep in.
Next, add cooked rice and combine, finally add the coriander leaves.

This was Peddu’s Lunchbox and Breakfast

Notes:

As both channa and rice are cooked ahead, you can either use the water from chana for cooking rice.
Use tomato puree instead of whole tomatoes for cooking faster and also to remove the skin.

Print Pin

Channa Masala Rice | Curried Chickpea Rice

Channa Masala Rice is an instant rice you can make for your Kids Lunchbox if you have cooked rice and boiled Chickpea handy. By adding the chana masala, your instant rice is ready in 10 mins.

Course Lunch Box

Cuisine My Kitchen

By Cook Method Stovetop

Occasion Kids Lunch Box, Meals for One

Dish Type Kids Lunch Box

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 person

Author Srivalli

Ingredients

• 1 cup Cooked Rice
• 3/4 cup Kabuli Chana Boiled
• 1/2 medium Onions
• 1/4 tsp Ginger Garlic paste
• 1 medium Tomato chopped
• 1/4 tsp Chana Masala Powder
• 1/4 tsp Red Chilli powder
• A Pinch Turmeric powder
• Coriander leaves handful
• 1/4 tsp Ghee
• 1 tsp Cooking Oil

Instructions

Preparation

• We are assuming you already have cooked rice on hand. Else wash and soak rice for 15 mins, pressure cook till done.
• Channa/ chickpea needs to be soaked overnight or at least six hours. This also can be done ahead and refrigerated for using when you want to make this rice.

To make the rice:

• Heat a nonstick pan with oil. Saute onions till it turns brownish, add ginger garlic paste, cook for a couple of minutes.
• Add finely chopped tomatoes and salt turmeric powder. Simmer and cover with lid. Cook till the tomatoes are soft and cooked. Add rest of the masalas, combine everything well.
• Finally, add the drained cooked channa and mix. Simmer for a couple of minutes for the masalas to steep in.
• Next, add cooked rice and combine, finally add the coriander leaves.

Notes

As both channa and rice are cooked ahead, you can either use the water from chana for cooking rice.
Use tomato puree instead of whole tomatoes for cooking faster and als

Tried this recipe?Mention @Cooking4all or tag #Cooking4all!