Sprouted Chana Palak Curry

Sprouts are very rich in vitamins, proteins, amino acids, digestible energy and phytochemicals. Today's recipe, sprouted chana palak curry, makes use of sprouted chickpeas/garbanzo beans, popularly known as chana in India. Instead of using the kabuli chana, I made use of the Indian variety of kala chana.

Ingredients:
Sprouted Chickpeas/Chana - 2 cups
Spinach/Palak - 100 gms(approximately 4 oz), roughly chopped
Onion - 1 Large, roughly chopped
Tomatoes - 2 medium sized, roughly chopped
Garlic - 1 large clove, finely minced
Yogurt/Curd - 1 tbsp
Chilli Powder - 1 tsp
Cumin Seeds - 1/4 tsp
Oil - 1 tbsp
Salt - As per taste

Grind to Powder:
Cloves - 10
Cinnamon - 2 inch piece
Cumin Seeds - 1/2 tsp
Coriander Seeds - 1 tsp

Method of Preparation:
1. Heat oil in a pressure cooker and add cumin seeds. Once the seeds start spluttering, add the chopped onions. Fry till the onions become transparent.
2. In a pan add very little oil and add the chopped spinach. Fry for 2 minutes and remove from heat.
2. Add the ground spice powder, chilli powder and mix well. Now add the chopped tomatoes, chopped garlic and fried spinach. Mix well.
3. Add yogurt, mix well.
4. Add salt and 2 cups of water. Mix well.
5. Pressure cook till done.
6. Mix well and serve the sprouted chana palak curry with rice or roti.

                                   Sending this recipe to Divya's 'Show Me Your Curry'

MLLA 27 an event by Susan of The Well Seasoned Cook

CWF: LB - Chickpeas being hosted by Nithu and originally started by Kiran

Sprouts With Roasted Chana Dal

Here is another simple recipe using moong dal sprouts.

Ingredients:
Boiled Moong Sprouts - 2 Cups (Add a cup of water and pressure cook for 2 whistles)
Onions - 1 small, roughly chopped
Chilli Powder - 1/2 tsp
Roasted Chana Dal/Putnala Pappu Powder - 2 tbsp
Salt - As per taste
Chopped Cilantro/Coriander Leaves - 1 tsp

For The Tempering:
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal/Bengal Gram - 1/2 tsp
Cumin Seeds - 1/4 tsp
Curry Leaves - 3-4

Method of Preparation:
1. Heat the oil and add mustard seeds, urad dal, cumin seeds, curry leaves. Once the seeds start spluttering, add the chopped onions and fry till the onions turn transparent.
2. Add the boiled sprouts and fry for a minute or two.
3. Add the chilli powder, salt and roasted chana dal powder and mix well.
4. Fry for a minute and add the chopped cilantro/coriander leaves.
5. Serve the sprouts with roasted chana dal, either hot or warm.

Sprouts Two Ways - Kheer & Chat

One of my friends had asked for recipes using sprouts. This post goes out for you my dear friend. This is just the beginning of recipes using sprouts. Many are in store yet. Today I wanted to satisfy my sweet tooth but in a healthy way, hence made a Moong Sprouts Kheer and also dished out a Moong Sprouts Chat to go with the evening cup of tea.

Common Ingredients:
Moong Sprouts - 2 cups
Water - 1/2 cup

First Step:
Add the sprouts and water to a pressure cooker and cook for 2 whistles. Remove from heat and take out 3/4 cup for the kheer and store the rest for the chat.

Moong Sprouts Kheer:
Boiled Sprouts - 3/4 cup
Jaggery - 2 small cubes (Adjust according to taste)
Sugar - 1 tsp
Water - 3 cups
Raisins - 1 tbsp
Almonds - 10, roughly grounded
Cardamoms - 2, powdered

Preparation:
1. Heat a vessel and add the boiled sprouts, water and jaggery. Cook on medium heat till the jaggery dissolves.
2. Add the sugar and let it boil for 5 minutes.
3. Muddle the sprouts with the back of the spoon or a muddler.
4. Add the raisins and roughly powdered almonds and mix well.
5. Finally add the cardamom powder and cook for a minute before taking the kheer off the heat.
6. Serve the Moong Sprouts Kheer either cold or warm.

Moong Sprouts Chaat:
Boiled Sprouts - 11/4 cup
Onions - 2 tbsp, finely chopped
Lemon juice - 2tbsp
Cumin - 1/4 tsp, roughly grounded
Chopped Green Chillies or Red chilli flakes - as per taste
Salt - as per taste
Chopped Mint Leaves - 1 tsp

Preparation:
1. Add the boiled sprouts to a bowl. Mix in the chopped onions, chilli flakes or chopped chillies, lemon juice, cumin powder, chopped mint leaves.
2. Mix well and add the salt just before serving.