Last week I wanted to make some channa masala and soaked the beans overnight. But the next day we were invited for dinner at a friend’s place and I forgot that I had to transfer the beans to the fridge. Though I have made moong sprouts I wanted to check if I can make something out of garbanzo beans too. I let the beans sit for one more day at room temperature(after draining all the water) and it gave off cute sprouts.
Instead of making the usual gravy to go with chapatis, I tried a masala rice.
Sprouted Channa(Garbanzo beans)- 1 cup
Red onion- Medium size-1
Slit green chili-2
Potato- 1 (optional)
Channa Masala powder- 1 tsp
Red chili powder- 1/2 tsp
Ginger Garlic Paste- 1 tsp
Salt to taste
Basmati rice- 1 cup
Cumin seeds- 1 tsp
Oil- 1 tbsp
To grind to a smooth paste (Green Paste):
Green Chili- 2
Mint Leaves- a handful
Soak the garbanzo beans overnight in water(12 hours). The next day, drain all the water and tie the beans in a cheese cloth and keep it covered in a bowl. By 1-2 days you can see the sprouts.
Instead of using sprouts, you can use plain garbanzo beans also.
Steam the garbanzo sprouts for 10-15 minutes, as they need to cook slightly before adding it to the rice.
Roughly chop the onions and blend it to a smooth paste. Roughly chop the tomatoes and make a smooth paste. Peel the skin of potato and finely chop it.
Heat oil in a pan and add cumin seeds and bay leaf. When the seeds sizzle, add slit green chilies, ginger garlic paste and stir for a minute. When the raw smell of the paste disappears, add the onion paste and potato and stir fry for 3-4 minutes till the paste turns slight brown in color.
Add the tomato paste, salt, red chili powder, chana masala powder,garam masala powder and stir fry for 3-4 minutes. Add the garbanzo beans and a cup of water and let it simmer for 10 minutes.
In the mean time, wash the basmati rice once and drain the water from it. Blend green chilies, mint and cilantro to a smooth paste with just enough water.
Cooking on Stove top:
Once the gravy has thickened, add the rice, the green paste and an additional 1.5 cups of water and let the rice cook. Check for salt. Fluff it with a fork.
Rice cooker: If you are using a rice cooker, after the gravy has thickened, transfer the gravy, rice, green paste and water to a rice cooker and let it cook.
Once the rice is cooked, separate the grains with a fork, garnish with chopped cilantro and serve with raitha and lemon wedges.