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)

Method:

• 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.