Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe

by Tarla Dalal

Sprouted Kabuli Chana and Palak ( Folic Acid Rich Recipe )

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 38 cookbooks This recipe has been viewed 17619 times

A perfect combination of sprouted kabuli chana and palak that will tickle your taste buds, and keep your protein , calcium and iron levels up too.

This Sprouted Kabuli Chana and Palak has a very unique taste and mouth-feel because the gravy is made of sautéed brinjals and tomatoes perked up with a masaledar paste of onions, garlic and ginger.

The thoughtful combination of ingredients also makes this dish rich in folic acid. Relish it hot with whole wheat phulkas for a nutritious and satisfying meal.

Add your private note

Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe recipe - How to make Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe

Tags

Preparation Time: 20 mins Cooking Time: 16 mins Total Time: 36 mins Makes 5 servings
Show me for servings

Ingredients

2 cups sprouted and cooked kabuli chana (chick peas)
1/2 cup spinach (palak) purée
2 tsp oil
1 1/2 cups peeled and chopped brinjals (baingan / eggplant)
1 cup chopped tomatoes
1 tsp cumin seeds (jeera)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
2 tsp chilli powder
1 tsp coriander- cumin seeds (jeera) powder
1 tsp garam masala
salt to taste

To Be Ground Into A Smooth Paste
1 cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)

Method

Heat 1 tsp of oil in a deep non-stick pan, add the brinjal and sauté on a medium flame for 5 minutes keep aside to cool.
When cooled, blend the cooked brinjals, tomatoes and ¼ cup of water in a mixer till smooth. Keep aside.
Heat the remaining 1 tsp oil in the same pan, add the cumin seeds, cinnamon, cloves and bay leaves and saute on a medium flame for 30 seconds.
When the seeds crackle, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
Add the brinjal-tomato mixture, chilli powder, coriander-cumin seeds powder, garam masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirirng occasionally.
Add the spinach purée, cooked kabuli chana sprouts and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirirng occasionally.
Serve hot.