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sprouted kabuli chana and palak sabzi recipe | chickpeas spinach vegetable | chickpea vegetable curry |
Tarla Dalal
07 November, 2017
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Table of Content
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.
Tags
Preparation Time
20 Mins
Cooking Time
16 Mins
Total Time
36 Mins
Makes
5 servings
Ingredients
Main Ingredients
2 cups sprouted and cooked kabuli chana (chick peas)
1/2 cup spinach (palak) puree
2 tsp oil
1 1/2 cups peeled and chopped brinjals (baingan / eggplant)
1 cup chopped tomato
1 tsp cumin seeds (jeera)
1 small stick cinnamon (dalchini)
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 onion
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.
Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe recipe with step by step photos
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like sprouted kabuli chana and palak sabzi recipe | chickpeas spinach vegetable | chickpea vegetable curry | then see our collection of Punjabi sabzis and some recipes we love.
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like sprouted kabuli chana and palak sabzi recipe | chickpeas spinach vegetable | chickpea vegetable curry | then see our collection of Punjabi sabzis and some recipes we love.
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- what is sprouted kabuli chana and palak sabzi made of ? See below image of list of ingredients for sprouted kabuli chana and palak sabzi.
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- In a mixer put 1 cup roughly chopped onions.
- Add 1 tbsp roughly chopped garlic (lehsun).
- Add 1 tsp roughly chopped ginger (adrak).
- Blend to a smooth paste.
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- Heat 1 tsp of coocnut oil or oil in a deep non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oi.
- Add 1 1/2 cups peeled and chopped brinjals (baingan / eggplant).
- Sauté on a medium flame for 5 minutes keep aside to cool.
- When cooled, put the cooked brinjals in a mixer.
- Add 1 cup chopped tomatoes.
- Add ¼ cup of water.
- Blend till smooth.
- Keep aside brinjal tomato mixture.
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- Heat the remaining 1 tsp coocnut oil in the same pan.
- Add 1 tsp cumin seeds (jeera).
- Add 1 small stick cinnamon (dalchini).
- Add 2 cloves (laung / lavang).
- Add 2 bayleaves (tejpatta).
- Saute on a medium flame for 30 seconds.
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- Add the prepared paste.
- Sauté on a medium flame for 2 to 3 minutes.
- Add the brinjal-tomato mixture.
- Add 2 tsp chilli powder.
- Add 1 tsp coriander- cumin seeds (jeera) powder.
- Add 1 tsp garam masala.
- Add salt to taste.
- Add ¼ cup of water.
- Mix well.
- Cook on a medium flame for 2 to 3 minutes, while stirirng occasionally.
- Serve hot.
Nutrient values (Abbrv)per plate
| Energy | 140 cal |
| Protein | 5.8 g |
| Carbohydrates | 21 g |
| Fiber | 10.5 g |
| Fat | 3.7 g |
| Cholesterol | 0 mg |
| Sodium | 28 mg |
Click here to view Calories for Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
The Nutrient info is complete
Nina Patel
April 24, 2020, 10:49 a.m.
Tarla Dalal
April 24, 2020, 10:49 a.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
kajal
Dec. 2, 2015, 10:20 a.m.
This healthy recipe is just soo good to eat with nice hot parathas, they taste great and also have a lot of health benefits...
Mark Mathai
May 6, 2014, 9:22 p.m.
I tried this recipe yesterday. Used boiled K Chana, didn?t wait for it to sprout . Turned out really well. Very tasty. In fact even my kid who is not very much into veg food loved it.
Tarla Dalal
May 6, 2014, 9:22 p.m.
Marak thanks for the feedback !!! keep reviewing recipes you loved.
Mark Mathai
April 26, 2014, 12:06 p.m.
What if I just used regular boiled Kabuli chana instead of the sprouted one??
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