Saturday, 25 July 2015

Masala Sprouted Kala Channa

Masala Sprouted Kala Channa
Kala Channa (Black chickpeas) – 1 cup
Cumin seeds – 1 tsp
Chopped Onions 1/2 cup
Chopped Tomatoes – 1/2 cup
Ginger and Garlic paste – 1 tsp
Red Chilli powder – 1/2 tsp
Mango powder – 1/2 tsp
Oil – 1 - 2 tbsp
Chopped Coriander leaves – 1 tbsp
Salt to taste

Wash channa and soak in enough water overnight (at least 8-10 hours). Next day discard the soaking water and transfer the channa to a clean muslin cloth. Tie a knot and keep aside for 8-10 hours. Open the knot and you will see little sprouts are coming. Now heat oil in pan and add cumin seeds and let them crackle. Add onions and saute till they get light brown colour. Add ginger and garlic paste and saute for few seconds. Add chopped tomatoes and saute for 4-5 minutes. Add red chilli powder and salt. Cook till oil starts leaving the masala. Then add sprouted channa. Fry till channa become crisp and dry. Add mango powder and mix. Garnish with coriander leaves. Serve hot with chapatis or as a snack with evening tea. 

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