Sprouted Kala Chana Ambti

by Tarla Dalal

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Accompaniments

Masala Bhaat
Soya Mutter Pulao
Spicy Sprouts Pulao

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To my surprise, many of my friends were unaware that kala chana (black vatana) is available at most grocery shops. Therefore I've introduced this kala chana recipe for all its good protein qualities. This pulse requires long and slow cooking similar to kidney beans (rajma) but sprouting helps to reduce its cooking time and adds on to its vitamin and mineral content.

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Preparation Time: 15 mins.
Cooking Time: 35 mins.
Serves 3.
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Ingredients

1 cup sprouted kala chana (brown chick peas)
1 tbsp tamarind (imli)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 whole dry kashmiri red chillies, broken into pieces
3 cloves of garlic (lehsun) , chopped
1 green chilli, chopped
1/2 tsp turmeric powder (haldi)
1 tsp grated jaggery (gur)
1/4 tsp cumin seeds (jeera), crushed
1 tsp oil
salt to taste

Method

Wash the chana and pressure cook it for 3 to 4 whistles. Drain and keep aside.
Mix the tamarind with ½ cup of water and leave aside for 10 minutes. Squeeze out tamarind water and keep aside.
Heat the oil in a non-stick pan, add the mustard seeds, asafoetida and red chillies.
When the seeds crackle, add the garlic, green chilli and the tamarind water and mix well.
Add the turmeric, jaggery, cooked chana, ajwain and salt and cook over a high flame for 5 to 7 minutes.
Serve hot.

Nutrient values