Sprouted Channa Masala Rice ( Sprouted Garbanzo rice)

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.

Ingredients( Serves-2)

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
Bay Leaf-1
Cumin seeds- 1 tsp
Oil- 1 tbsp

To grind to a smooth paste (Green Paste):
Green Chili- 2
Mint Leaves- a handful
Cilantro- handful


Making Sprouts:

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.

I am sending this Sprouted Channa Masala Rice to My Legume Love Affair, hosted this month by Mirch Masala and started by Susan.

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13 Comments to “Sprouted Channa Masala Rice ( Sprouted Garbanzo rice)”

  1. wow thats a lovely idea to make chickpea sprouts and then make the gravy and mix it up with rice…am sure it must have been great to have…looks very delicious sowjanya…

  2. Cham says:

    I never sprouted the chana but the rice idea is cool!

  3. Priya says:

    Love anything with sprouts, few month back i sprouted channa then i have completely forgotten about it, rice with sprouted channa sounds truly delectable and yummy also nutritious Sis..

  4. Sprouted chana masala rice is a great idea… healthy and delicious :)

  5. simply.food says:

    Sprouted pulses are so healthy and delicious and to use them in rice is very innovative.

  6. Divya says:

    I’ve tried a recipe earlier for Channa Pulao..but never heard of sprouted channa.Sounds so healthy and refreshing!!

  7. saswati says:

    sprouted channa rice is sure a healthy and nutritious dish.some new ideas for my daughter’s lunch box. thanks!

  8. Hey Ruchi…thanks for all the love shared…. I did not receive your previous comments…sorry to even hear that….. I don know what’s wrong & where… Yup! I got to know about the event…but my bad…. I am not equipped with the necessary & basic remedies…… To tell u the truth…I don know of any…when u post I make a note…that is it….. But I would surely try…….

    Lots of hugs)))))))


  9. pari says:

    Very innovative, keep experimenting.

  10. Malar Gandhi says:

    Sprouted chana is a very healthy adoption…rice makes it complete. wonderful mouthwatering dish:)

  11. BDSN says:

    I have heard of channa sprouts but this rice is indeed a nice variation to usual gravy stuff..

  12. Champa says:

    I have never sprouted chana so far. Now that I think of, don’t know why. Nice dish.BTW, I am hosting my first event which is on baking. Check it out if you are interested.

  13. vanamala says:

    Nice and new to me….

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