Chana Spinach Rice Video by Tarla Dalal's Team

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Chana and spinach will take your kids right to the top of their class' rank list! They are rich in folic acid, protein, calcium and other nutrients that sharpen one's brains. If you have cooked rice at hand, this dish can be put together in a jiffy.

Recipe Description for Chana Spinach Rice

Preparation Time: 20 mins
Cooking Time: 12 mins
Makes 4 servings
Show me for servings

Ingredients

1 cup soaked and boiled kala chana (brown chick peas)
1/2 cup shredded spinach (palak)
2 1/2 cups cooked long grained rice
2 tsp oil
1/2 cup thinly sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped capsicum
1/2 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste

Method

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour.
Add the ginger-garlic paste and sauté on a medium flame for a few seconds.
Add the capsicum and tomatoes and sauté on a medium flame for 1 to 2 minutes.
Add the spinach, turmeric powder, chilli powder, coriander-cumin seeds powder and 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes.
Add the kala chana and salt and mix well.
Add the rice, mix well and cook on a medium flame for 1 to 2 minutes.
Serve hot.