Chana Spinach Rice

About Chana Spinach Rice

Ingredients

• • Soaked overnight and boiled brown Bengal gram (kala chana) 1 cup
  • Spinach, chopped 1 cup
  • Cooked rice 1½ cups
  • Oil 2 tbsps
  • Onions, finely sliced 1 cup
  • Ginger-garlic paste 1 tsp
  • Tomatoes, seeded and finely chopped 1 cup
  • Green capsicum, finely chopped ½ cup
  • Salt to taste
  • Red chilli powder ½ tsp
  • Coriander-cumin powder 1 tsp
  • Turmeric powde ½ ts

How to Make Chana Spinach Rice (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add onions and saute till golden. Add ginger-garlic paste, mix and saute for 2 minutes.
2. Add tomatoes and mix. Add green capsicum and spinach and mix well. Add salt, red chilli powder, coriander-cumin powder and turmeric powder, mix well and cook for 2-3 minutes.
3. Add ¼ cup water and mix. Add Bengal grams, mix well and cook for 2 minutes.
4. Add rice and mix gently, and cook till the rice gets heated through.
5. Let it cool down before packing it in tiffin box.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps