Wednesday, December 2, 2015

Sprouted Kala Chana Curry

Sprouted Kala Chana braised in coconut milk and tomato onion gravy is my all time favourite. The flavor is so unique and satisfying. This dish is a perfect add-on in your daily breakfast or it can be served as a salad as well as a side dish.

Sprouting is gaining a lot of popularity. Sprouts are considered a great source of protein. They are loaded with vitamins and minerals and also rich in fiber. A perfect superfood.

Your will need:

  • 2 cups sprouted Kala chana
  • 1 medium onion chopped
  • 1 tomato chopped
  • 2 tablespoon coconut milk
  • 1/2 cup water or vegetable stock
  • 1 teaspoon cumin seeds(jeera)
  • pinch of asafoetida (heeng)
  • 1 teaspoon turmeric powder (haldi)
  • 2 teaspoon coriander powder
  • 1 teaspoon dry mango powder (amchur)
  • 1 tablespoon finely chopped coriander leaves (dhania)
  • Salt to taste
  • 1 teaspoon tomato ketchup (Optional)


  • Heat oil and add cumin seeds and asafoetida
  • Add onions and saute for a minute
  • Add tomatoes and all the spices except amchur powder.Cook it for 2 minutes until tomatoes are softened.
  • Add coconut milk, water or vegetable stock and Kala chana. Cover the vessel and let it simmer for 10 to 15 minutes. 
  • Then add amchur powder and mix. At this point, you can add tomato ketchup if you wish. 
  • Garnish with fresh coriander leaves.
  • Serve hot. 
Enjoy!!! Happy cooking.

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