Kala Chana Upma

1 Apr

Senagala Upma


Rice Rawa 1 cup
Black Chickpeas / Kala Chana 1/4 – 1/2 cup
Green Chiles 2
Ginger 1 inch piece
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 4
Curry Leaves few
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Soak kala chana in water for probably 6-9 hrs.
Remove stems, wash and chop green chiles.
Wash, peel and mince the garlic.

Heat oil in a deep pan, add all talimpu ingredients in order.
When dal changes color, add green chiles, garlic and kala chana.
Immediately pour 2 cups of water.
Bring to boil, add salt and rice rawa.
Mix thoroughly and simmer the flame.
Cook covered for about 5 minutes or until all the water is absorbed by stirring occasionally to avoid burning
Add more water and cook again if the rawa is uncooked.
Serve hot with any chutney or pickle.

Notes: You can also do the whole process in electric rice cooker like i did. Rice rawa is nothing but ground raw rice. You can grind the rice in batches but make sure not to powder the rice.

3 Responses to “Kala Chana Upma”

  1. Mythreyee April 1, 2008 at 9:38 am #

    Kala channa makes the upma more nutritious. Thanks for the recipe.

  2. richa April 1, 2008 at 8:33 pm #

    lovely recipe, i like dishes w/ kala chana.
    btw, is idli rice same as rice rawa? tx

  3. anusharaji April 1, 2008 at 9:05 pm #

    both are completely different.
    idly rice is same as parboiled rice. ( rice thats boiled with husk ) used for idly and utthapam
    rice rawa is ground raw rice used for upma

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