Tuesday, 27 January 2015

Sprouted Brown Chickpea Curry

Sprouted brown chickpea curry is highly nutritious, tasty and easily digestible dish. Sprouting reduces the cooking time and also it helps lower blood sugar levels. Sprouted chickpea curry with rice / roti  makes a robust and filling meal.

Ingredients Serves - 4 
  • Sprouted brown chickpea - 1 cup
  • Chopped onion - 1 cup
  • Chopped tomatoes - 1 cup
  • Ginger - 1/2 inch
  • Garlic - 2 cloves
  • Roasted gram - 1 tblsp
  • Fennel seeds - 1 tsp
  • Chili powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Yogurt - 2 tblsp
  • Oil - 1 tblsp
  • salt to taste
  • Soak chickpea in water for 10 to 12 hours
  • Remove the water and put in a muslin cloth - tie and hang it for 1-2 days in a warm place
  • If using soup strainer, just cover the chickpea in the strainer with a damp cloth and keep it in a warm place
  • Spray or sprinkle water to keep the sprout moist

  • Grind tomato, ginger, garlic and roasted gram into a smooth paste and keep it aside

  • Heat the pressure cooker pan with oil add fennel seeds when it pops add chopped onion

  • Saute till translucent, add grounded paste and mix well
  • Add dry spices - chili powder, coriander powder, garam masala, yogurt and salt

  • Mix everything well and add sprouted brown chickpea
  • Add enough water and pressure cook for 3 whistles

  • Serve hot with jeera rice or roti

Nutritional Information
  • Sprouted brown chickpeas are low in calorie and high in dietry fibre
  • Sprouted chickpeas are also high in Protien and low in fat
  • Sprouted brown chickpeas are also rich in vitamin and minerals
  • Per serving = 120 calories approximately

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