Sprouted Kala Chana Amti Video by Tarla Dalal Video by Tarla Dalal
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Kala Chana Amti Recipe (Sprouted Kala Chana Ambti) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
21 Mins
Total Time
31 Mins
Makes
4.00 servings
Ingredients
For Kala Chana Amti
1 1/2 cups sprouted kala chana (brown chick peas) , refer handy tip
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
7 to 8 curry leaves (kadi patta)
1/4 cup finely chopped onion
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
For The Onion Paste
1/2 cup roughly chopped onion
2 small sticks cinnamon (dalchini)
6 black peppercorns (kalimirch)
2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/2 tsp caraway seeds (shahjeera)
7 to 8 garlic (lehsun)
3 whole dry Kashmiri red chilli , broken into pieces
For The Garnish
2 tbsp chopped coriander (dhania)
Method
For the onion paste
- Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 4 to 5 minutes or till the onions turn light brown in colour. Keep aside to cool slightly.
- Blend the mixture in a mixer to a smooth paste using 2 tbsp of water. Keep aside.
How to proceed
- To make kala chana amti, combine the sprouts, 1½ cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape befoe opening the lid.
- Heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the asafetida and curry leaves and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for another 2 minutes or till the onions brown.
- Add the turmeric powder and chilli powder and sauté on a medium flame for a few more seconds.
- Add the onion paste and sauté on a medium flame again for 2 minutes.
- Add the kala chana (along with water in which they were cooked) and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasaionally.
- Serve the kala chana amti immediately garnished with coriander.
Handy tip:
- For 1½ cups of sprouted kala chana, soak ¾ cup of raw kala chana in enough water in a bowl overnight, drain them and keep aside to sprout for 12 to 15 hours.
See step by step images of Kala Chana Amti
