Chana Vangi Bath | How to make Chickpea Eggplant Rice

Chana Vangi Bath is a delicious one pot meal for kids lunch box and makes an ideal party meal as well.

This rice is made in the pressure cooker and if you plan it well, it is very easy to make. I have used black chana and brinjal in an aromatic spice powder. The spice powder in this rice can be made ahead and you can always have soaked chana on hand.

The best part of this rice was that Konda liked it a lot and wanted it to be packed for her lunch again. I know I can’t expect my boys to try all these as they still are not that willing to try new dishes. This surely makes a good party menu.

This joins my Anniversary Celebration, with Kids Party

Chana Vangi Bath | How to make Chickpea Eggplant Rice

Ingredients Needed:

For the Rice

1/4 kg Brinjal / Eggplant
1/2 cup Black Chana / Black Chickpea / Kala Chana
1 cup Basmati Rice
3/4 cup Onion finely chopped
2 no Green Chillies
1 tbsp Ginger Garlic paste
1 tsp Red Chilli powder
Salt to taste
A Pinch Turmeric Powder
2 tbsp Cooking Oil
2 tsp Tamarind Extract

To be Roasted and powdered

1 tbsp Coriander Seeds
2 tbsp Sesam
1 tsp Cumin Seeds
2 nos Clove
1″ Cinnamon Stick
2 nos Cardamom
1 Mace / Javithri

How to make Chana Vangi Bath

For the Chana
Wash and soak the black chana overnight. Pressure cook with enough water till the chana is soft and well cooked.

For the Spice Powder

Heat a nonstick pan and dry roast each ingredient and allow to cool. Then grind to a smooth powder. Keep it aside.

For the Rice

Wash and soak the rice in enough water for at least 20 to 30 mins.

For Making the Chana Vangi Bath

Heat a pressure cooker with oil, saute the finely chopped onion juliennes tills lightly brown.
Then add the slit green chilies, ginger garlic paste and saute well for a couple of minutes.
Then add brinjal juliennes, and saute for few minutes.
Add salt and turmeric powder, simmer till the brinjal gets slightly cooked.
Now add the drained cooked chana. Combine well and add the spice powder along with red chili powder and tamarind extract. Let it come to a boil, this might take about 2 to 3 minutes.
Add the drained rice and 2 cups water.
Combine everything and cover with the lid and cook for 3 whistles.
Once the pressure falls down, garnish with coriander leaves and serve with onion raitha.

Chana Vangi Bath | How to make Chickpea Eggplant Rice

Chana Vangi Bath is a one pot meal cooked in a pressure cooker with black chickpea and brinjal in an aromatic spice powder. This is much loved by the kids and makes a good party food as well as a packed kids lunch box.

• CourseLunch Box, Main Dish - Rice
• CuisineSouth Indian
• By Cook MethodPressure Cooker, Stovetop
• OccasionParty
• By DietKid Friendly
• Dish TypeKids Lunch Box

Servings3 people

Prep Time15 minutes

Cook Time20 minutes

Ingredients

For the Rice

• 1/4kg Brinjal / Eggplant
• 1/2cup Black Chana / Black Chickpea / Kala Chana
• 1cup Basmati Rice
• 3/4cup Onion finely chopped
• 2no Green Chillies
• 1tbsp Ginger Garlic paste
• 1tsp Red Chilli powder
• Salt to taste
• A Pinch Turmeric powder
• 2tbsp Cooking Oil
• 2tsp Tamarind Extract

To be Roasted and powdered

• 1tbsp Coriander Seeds
• 2tbsp Sesam
• 1tsp Cumin seeds
• 2nos Clove
• 1inch Cinnamon Stick
• 2nos Cardamom
• 1 Mace / Javithri

Instructions

For the Chana

1. Wash and soak the black chana overnight. Pressure cook with enough water till the chana is soft and well cooked.

For the Spice Powder

1. Heat a nonstick pan and dry roast each ingredient and allow to cool. Then grind to a smooth powder. Keep it aside.

For the Rice

1. Wash and soak the rice in enough water for at least 20 to 30 mins.

For Making the Chana Vangi Bath

1. Heat a pressure cooker with oil, saute the finely chopped onion juliennes tills lightly brown.
2. Then add the slit green chilies, ginger garlic paste and saute well for a couple of minutes.
3. Then add brinjal juliennes, and saute for few minutes.
4. Add salt and turmeric powder, simmer till the brinjal gets slightly cooked.
5. Now add the drained cooked chana. Combine well and add the spice powder along with red chili powder and tamarind extract. Let it come to a boil, this might take about 2 to 3 minutes.
6. Add the drained rice and 2 cups water.
7. Combine everything and cover with the lid and cook for 3 whistles.
8. Once the pressure falls down, garnish with coriander leaves and serve with onion raitha.

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Posted in: Indian Cook