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.
Chana Vangi Bath | How to make Chickpea Eggplant Rice
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.