Sprouted Kala Channa Recipe

Cooking Directions

• STEP 1.Soak black chickpeas overnight and drain the water.
• STEP 2.Place the soaked chickpeas in a muslin cloth and keep it covered for 24-48 hours to sprout.
• STEP 3.In a pressure cooker, cook the sprouted chickpeas with water and salt for about 3-4 whistles.
• STEP 4.In a pan, heat oil and add cumin seeds, chopped onions, ginger-garlic paste, and spices.
• STEP 5.Add the cooked chickpeas to the pan and mix well with the spices.
• STEP 6.Cook for a few minutes until the flavors are well combined.
• STEP 7.Garnish with fresh coriander leaves and serve hot as a snack or side dish.

Cooking Tips

• Make sure to soak the chickpeas overnight for better sprouting.
• Do not overcook the sprouted chickpeas as they should retain their texture.
• Adjust the spices according to your taste preferences.
• You can squeeze some lemon juice on top for a tangy flavor.

Storage and Serving

• Sprouted Kala Channa can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Serve it hot as a snack or side dish, or use it as a filling for wraps or sandwiches.