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
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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