Sprouted Chickpeas- Chana Chaat Delight

Sprouted Chana Chaat is a great way to start your day.  Sprouts are considered to be best for us as they are super foods, highly nutritive, and are one of the most balanced diets. But be cautious all beans and legumes cannot / should not be sprouted.  Some of the night shade family like Rajma (kidney beans) and black whole bean (Sabut Urad) are poisonous  if consumed sprouted.  Best are  Mung Beans and Muth Bean  and of course Chana .

In the following pictures you will find the ingredients and recipe in sequence.   Enjoy Chana Chaat on its own, or as I serve it– with Paranthas to make it  more wholesome, filling and complete.  I would recommend Chana – Puri too.  Chana Chaat is a very popular snack in Bar Menus across India, so you can serve it in little pick-me-up cups or tartlets as an appetizer with cocktails in your parties.

Optional Variation:  Use regular chickpeas (boiled or canned) if bengal gram is not available. Do not sprout regular white chickpeas, just boil them or use canned chickpeas, rest follow the recipe as it is.

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1 cup of Sprouted Chana(Brown chickpeas), 1 onion finely chopped, 1 tomato finely chopped, 1 green chilli finely chopped, lemon
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spice mix:  salt, chilli powder 1/2 tsp, turmeric 1/4 tsp, Heeng 1/2 tsp
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Dilute the spices with little water to make it like a paste.  This is beneficial when you are adding it to the hot ghee or oil, the spices will never burn.
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Take 1 tbsp of mustard oil (take Ghee if you prefer that), add 1/2 tsp of cumin seeds, and add immediately the masala paste.
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stir well for a minute and then add the sprout chana
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Saute sprout chana in the pan for a couple of minutes.  The process is done to make it more digestible, as Chana is difficult to digest.
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Turn off the heat of the pan and add all the chopped ingredients:  Onions, tomatoes, green chilli, coriander and fresh lime juice.  Toss well and serve immediately.

 

 

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