Sprouted Kala Channa and Kasuri Methi Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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

  • Heat enough oil, fry the whole spices until they turns brown.
  • Add the chopped onions, ginger garlic paste and saute until the onions turns translucent and the raw smell goes away.
  • Add the pressure cooked sprouted kala channa, slit opened green chillies and curry leaves, saute for few minutes.
  • Finally add the garam masala powder, turmeric powder, pepper powder, kasuri methi and cumin powder with salt.
  • Fry for few minutes and add a half cup of water. Bring everything to boil and cook until the water evaporates.
  • 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.
  • Recipe courtesy: Priya Easy N Tasty Recipes