You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Punjabi  >  Punjabi Sabzis  >  Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe

Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe


by
Sprouted Kabuli Chana and Palak ( Folic Acid Rich Recipe )

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 50 cookbooks   This recipe has been viewed 36136 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

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings
Show me for servings

Ingredients
Method
    Method
  1. 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.
  2. When cooled, blend the cooked brinjals, tomatoes and ¼ cup of water in a mixer till smooth. Keep aside.
  3. 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.
  4. When the seeds crackle, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
  5. 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.
  6. 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.
  7. Serve hot.


Nutrient values (Abbrv) per serving
Energy140 cal
Protein5.8 g
Carbohydrates21 g
Fiber10.5 g
Fat3.7 g
Cholesterol0 mg
Sodium28 mg

RECIPE SOURCE : Top 10 Healthy FoodsBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
5
 on 14 Jun 21 07:26 PM


Reply
| Hide Replies
Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Reply
14 Jun 21 07:34 PM
Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
5
 on 24 Jun 20 12:46 PM


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.
Reply
| Hide Replies
Tarla Dalal    Marak thanks for the feedback !!! keep reviewing recipes you loved.
Reply
19 Jul 20 04:16 PM
Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
5
 on 21 Jun 20 08:29 PM


What if I just used regular boiled Kabuli chana instead of the sprouted one??
Reply
| Hide Replies
Tarla Dalal    Yes you can use cooked kabuli chana also. We have suggested sprouted chana as it has higher nutritional value. Do try the recipe and share your comments.
Reply
22 Jun 20 09:23 AM
Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
5
 on 08 Nov 17 12:43 PM


This healthy recipe is just soo good to eat with nice hot parathas, they taste great and also have a lot of health benefits...
Reply