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Sprouted Kala Channa and Kasuri Methi Rice Recipe

Sprouted Kala Channa and Kasuri Methi Rice is a popular Indian Main
Author :
On :
Thursday, 20 July, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 1 cup - Sprouted kala Channa (pressure cooked)
  • 2 cups - Cooked basmati Rice
  • 3 tbsp - Kasuri Methi
  • 1 - Onion (chopped)
  • 3 - Green chillies (slit opened)
  • 1 tsp - Ginger Garlic paste
  • 1 tsp - Garam Masala powder
  • 1/2 tsp - Pepper powder
  • 1/2 tsp - Cumin powder
  • 1/4 tsp - Turmeric powder
  • 2 - Whole spices (Bay leaves, Cloves and Cinnamon sticks)
  • Salt
  • Oil
  • Few Curry leaves
  • How to Make Sprouted Kala Channa and Kasuri Methi Rice:

    1. Heat enough oil, fry the whole spices until they turns brown.
    2. Add the chopped onions, ginger garlic paste and saute until the onions turns translucent and the raw smell goes away.
    3. Add the pressure cooked sprouted kala channa, slit opened green chillies and curry leaves, saute for few minutes.
    4. Finally add the garam masala powder, turmeric powder, pepper powder, kasuri methi and cumin powder with salt.
    5. Fry for few minutes and add a half cup of water. Bring everything to boil and cook until the water evaporates.
    6. Now, add the cooked rice to the vegetables. Toss everything gently until the rice gets well mixed. Enjoy this delicious rice with papads or boiled eggs.
    7. Recipe courtesy: Priya Easy N Tasty Recipes


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    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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