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    Home » Rice, Noodles and Pasta » Chana Vangi Bath | How to make Chickpea Eggplant Rice

    Chana Vangi Bath | How to make Chickpea Eggplant Rice

    Published: Oct 4, 2017 · Modified: Oct 5, 2020 by Srivalli · 15 Comments

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    Chana Vangi Bath is a delicious one pot meal for kids lunch box and makes an ideal party meal as well.

    This rice is made in the pressure cooker and if you plan it well, it is very easy to make. I have used black chana and brinjal in an aromatic spice powder. The spice powder in this rice can be made ahead and you can always have soaked chana on hand.

    The best part of this rice was that Konda liked it a lot and wanted it to be packed for her lunch again. I know I can't expect my boys to try all these as they still are not that willing to try new dishes. This surely makes a good party menu.

    For another version of Brinjal Rice, you can check the recipe

    Chana Vangi Bath

    Chana Vangi Bath | How to make Chickpea Eggplant Rice

    Ingredients Needed:

    For the Rice

    1/4 kg Brinjal / Eggplant
    1/2 cup Black Chana / Black Chickpea / Kala Chana
    1 cup Basmati Rice
    3/4 cup Onion finely chopped
    2 no Green Chilies
    1 tbsp Ginger Garlic paste
    1 tsp Red Chilli powder
    Salt to taste
    A Pinch Turmeric Powder
    2 tbsp Cooking Oil
    2 tsp Tamarind Extract

    To be Roasted and powdered

    1 tbsp Coriander Seeds
    2 tbsp Sesame Seeds
    1 tsp Cumin Seeds
    2 nos Clove
    1" Cinnamon Stick
    2 nos Cardamom
    1 Mace / Javithri

    How to make Chana Vangi Bath

    For the Chana
    Wash and soak the black chana overnight. Pressure cook with enough water till the chana is soft and well cooked.

    For the Spice Powder

    Heat a nonstick pan and dry roast each ingredient and allow to cool. Then grind to a smooth powder. Keep it aside.

    For the Rice

    Wash and soak the rice in enough water for at least 20 to 30 mins.

    For Making the Chana Vangi Bath

    Heat a pressure cooker with oil, saute the finely chopped onion juliennes tills lightly brown.
    Then add the slit green chilies, ginger garlic paste and saute well for a couple of minutes.
    Then add brinjal juliennes, and saute for few minutes.
    Add salt and turmeric powder, simmer till the brinjal gets slightly cooked.
    Now add the drained cooked chana. Combine well and add the spice powder along with red chili powder and tamarind extract. Let it come to a boil, this might take about 2 to 3 minutes.
    Add the drained rice and 2 cups water.
    Combine everything and cover with the lid and cook for 3 whistles.
    Once the pressure falls down, garnish with coriander leaves and serve with onion raitha.

    Chickpea Eggplant Rice

    Chana Vangi Bath
    Print Pin

    Chana Vangi Bath | How to make Chickpea Eggplant Rice

    Chana Vangi Bath is a one pot meal cooked in a pressure cooker with black chickpea and brinjal in an aromatic spice powder. This is much loved by the kids and makes a good party food as well as a packed kids lunch box.
    Course Lunch Box, Main Dish - Rice
    Cuisine South Indian
    By Cook Method Pressure Cooker, Stovetop
    Occasion Party
    By Diet Kid Friendly
    Dish Type Kids Lunch Box
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 3 people
    Author Srivalli

    Ingredients

    For the Rice

    • 1/4 kg Brinjal / Eggplant
    • 1/2 cup Black Chana / Black Chickpea / Kala Chana
    • 1 cup Basmati Rice
    • 3/4 cup Onion finely chopped
    • 2 no Green Chillies
    • 1 tbsp Ginger Garlic Paste
    • 1 tsp Red Chilli powder
    • Salt to taste
    • A Pinch Turmeric Powder
    • 2 tbsp Cooking Oil
    • 2 tsp Tamarind Extract

    To be Roasted and powdered

    • 1 tbsp Coriander Seeds
    • 2 tbsp Sesam
    • 1 tsp Cumin Seeds
    • 2 nos Clove
    • 1 inch Cinnamon Stick
    • 2 nos Cardamom
    • 1 Mace / Javithri

    Instructions

    For the Chana

    • Wash and soak the black chana overnight. Pressure cook with enough water till the chana is soft and well cooked.

    For the Spice Powder

    • Heat a nonstick pan and dry roast each ingredient and allow to cool. Then grind to a smooth powder. Keep it aside.

    For the Rice

    • Wash and soak the rice in enough water for at least 20 to 30 mins.

    For Making the Chana Vangi Bath

    • Heat a pressure cooker with oil, saute the finely chopped onion juliennes tills lightly brown.
    • Then add the slit green chilies, ginger garlic paste and saute well for a couple of minutes.
    • Then add brinjal juliennes, and saute for few minutes.
    • Add salt and turmeric powder, simmer till the brinjal gets slightly cooked.
    • Now add the drained cooked chana. Combine well and add the spice powder along with red chili powder and tamarind extract. Let it come to a boil, this might take about 2 to 3 minutes.
    • Add the drained rice and 2 cups water.
    • Combine everything and cover with the lid and cook for 3 whistles.
    • Once the pressure falls down, garnish with coriander leaves and serve with onion raitha.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
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    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan says

      October 04, 2017 at 5:12 am

      We have an overload of eggplant in our backyard and we love black chana. This would be a great recipe to make for dinner.

      Reply
    2. themadscientistskitchen says

      October 04, 2017 at 8:59 pm

      Mine will run away the moment they see the brinjal but there are other veggies.Delicious one Valli.

      Reply
    3. Priya Suresh says

      October 04, 2017 at 11:26 pm

      Adding channa to a simple eggplant rice, makes it more healthy, wonderful meal Valli.

      Reply
    4. Rafeeda - The Big Sweet Tooth says

      October 05, 2017 at 3:33 pm

      That rice looks awesomely flavorful... love the bites that kala chana would give to it...

      Reply
    5. Veena Krishnakumar says

      October 06, 2017 at 11:41 am

      This is a nice variation to vaangi bath. Must be very delciious!!

      Reply
    6. vaishalisabnani says

      October 06, 2017 at 1:36 pm

      I love any rice with chickpeas , ah but brinjals are a no no !

      Reply
    7. Mayuri Patel says

      October 06, 2017 at 9:08 pm

      A great one pot meal. I love both the chana and brinjals with tamarind rice.

      Reply
    8. Varada says

      October 07, 2017 at 2:41 am

      What a nice combo! Addition of Chana gives it a protein boost. I would never think of adding Chana and a vegetable together to rice. Bookmarked.

      Reply
    9. Ritu Tangri says

      October 08, 2017 at 10:40 am

      A healthy one pot meal. I do use chanas in rice, but skeptical about brinjal. Still would love to give it a try

      Reply
    10. Sharmila - The Happie Friends Potpourri Corner says

      October 08, 2017 at 7:48 pm

      Lovely variation of vangi bath.. i will try this out soon.. Love it..

      Reply
    11. Mireille Roc (@ChefMireille) says

      October 09, 2017 at 3:40 am

      another great recipe for me to utilize kala chana but I'll be omitting the eggplant 🙂

      Reply
    12. Priya Srinivasan says

      October 10, 2017 at 12:21 am

      Looks scrumptious valli, perfect for the party!

      Reply
    13. sushma says

      October 11, 2017 at 10:24 pm

      Wow sounds interesting. Healthy rice dish for any occasion.

      Reply
    14. Mireille Roc (@ChefMireille) says

      October 16, 2017 at 3:00 am

      without the eggplant please Otherwise it looks absolutely delicious

      Reply
    15. Kalyani says

      October 22, 2017 at 7:00 pm

      i love vangibhath and love channa - this is an absolute delight ! bookmarked, Valli 🙂

      Reply

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