Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 32235 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.
- 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.
Nutrient values (Abbrv) per serving
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