New Recipe Alert! Coconut Rice and Chana Masala! So Very Yum!

Coconut Rice and Chana Masala
One of my favorite meals!

I had the pleasure of sitting in on a cooking demonstration at Potomac Adventist Book and Health Store a few weeks ago and came home making this yummy recipe of Coconut Rice and Chana Masala. It is a fairly easy recipe only the dicing of onion and tomatoes is a little time consuming. This is a meal that will give you leftovers and you can either have it for dinner a couple nights a week or it makes a great lunch. You may want to make the Chana Masala first and then the Coconut Rice, since the rice takes less time. If you like Indian, you will like this recipe!

Coconut Rice
2 Cups Basmati Rice
2 Tablespoons of Vegetable Oil
1 1 inch Cinnamon Stick
2 Green Cardamoms Bruised (just pinch them)
1/4 Cup of Diced Onions
1/2 Teaspoon Turmeric
2 Teaspoons of Salt
1 Can of Coconut Milk
2 Cups of Water

In a pan heat oil until it shimmers and then add the cinnamon stick, cardamoms, and diced onion. Saute until onions are translucent.

Add rice, turmeric, and salt, fry for 2 minutes

Add coconut milk and water

Bring rice to a boil; turn heat to low. Cover and simmer for 15 minutes, don’t open or stir during those 15 minutes.

Turn off heat and keep rice covered until ready to serve. Fluff rice and serve!

Chana Masala
2 Tablespoons of Vegetable Oil
1 Teaspoon of Cumin Seed
1 Medium Onion chopped and diced
2 Teaspoons of Ground Ginger
1 Teaspoon of Ground Garlic
2 Large Tomatoes finely chopped
2 Teaspoons of Garam Masala
1 Teaspoon Coriander
1/2 Teaspoon Turmeric Powder
1 Teaspoon Salt
1 Teaspoon Lemon Juice
2 Cans of Chickpeas (washed and drained)
1/2 Cup of Water

Heat oil in frying pan over medium heat until shimmering then add cumin seeds, stir until they sputter.

Add onion, ginger, garlic (I diced up about 3 cloves because I didn’t have the ground garlic) and salt. Stir until onion soften.

Add garam masala, coriander and turmeric; stir 10 seconds

Add tomatoes and cook until soft

Add chickpeas and water ; stir to combine and bring to a simmer. Reduce heat to medium low and simmer, stirring occasionally until sauce thickens slightly for about 20 minutes. Then add lemon juice (I just squeezed in half a lemon) and stir slightly.

I added some naan and it was really delicious! Hope you like it!

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