Red Rice & Kala Chana Masala
This Red Rice & Kala Chana Masala Single Bowl Meal is a hearty, protein-packed meal combining the nutty taste of red rice with spiced dry kala chana (black chickpeas). With a thick masala coating the chickpeas, this dish is perfect for a wholesome lunch or dinner. It’s rich in protein, fiber, and essential nutrients, making it ideal for vegetarians and those seeking a balanced, nutritious meal.
Nutrition Facts
Per serving
Energy
254 kcal
Protein
8 g
Carbs
46 g
Fat
5 g
Fiber
7 g
Ingredients
Dried Mango Powder (Amchur)
0.5 tsp (1.5g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin Powder
0.5 tsp (1g)
Coriander Powder
0.5 tsp (1g)
Garam Masala
1 tsp (3g)
Chopped Onion
1 small cup (100g)
Black Chickpeas (Raw)
0.5 small cup (50g)
Common salt
0.5 tsp (2.5g)
Red Rice (Raw)
0.5 small cup (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
Chopped Tomato
1 small cup (100g)
Cumin seeds
0.5 tsp (2g)
Red chilli Powder
0.5 tsp (2g)
Instructions
Preparation
Soak Black chickpeas (kala chana) in water overnight.
Drain soaked kala chana, add to a pressure cooker with water, and cook until soft but not mushy. Drain and set aside.
Cook Red Rice:
- Rinse red rice thoroughly in water.
- In a pot, add water, rinsed red rice.
- Cook on medium heat until rice is tender and water is absorbed (about 20-25 mins). Fluff with a fork.
Cooking Steps
For Kala Chana Masala (Dry):
Heat oil in a pan or wok over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until the mixture thickens and oil begins to separate.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
Add the boiled (Black chickpeas) kala chana to the pan and mix until the chickpeas are coated in the masala.
Cook for 5-7 minutes on low heat, stirring occasionally, until the masala thickens and sticks to the kala chana.
Sprinkle dry mango powder (amchur) and stir well.
Garnish with fresh coriander leaves.
To Assemble the Bowl:
Add a portion of cooked red rice to a bowl.
Top with a generous serving of dry kala chana masala.
Garnish with additional chopped coriander.