A very tasty recipe with Kala channa that goes well with rice and roti.Packed a portion for hubby’s lunch and I had the remainder with roti’s for breakfast.This too is from Alka’s Sindi Rasoi.
The original recipe is here.In the recipe,Alka gives us a choice in choosing between kalachanna as they are or sprouting them.I chose to sprout.
We all know the benefits of sprouts so am not going to write them again.I am going straight to the recipe.
Black chickpeas sprouted- 2 cups
Garlic-5 large cloves
Turmeric powder-a pinch
Red chilli powder-1 teaspoon
Garam masala-1 teaspoon
1. Heat 1 teaspoon oil in a pressure cooker and sauté onions till they turn brown.Cool and gring the onions,ginger,ginger,green chillies and tomatoes to a fine paste.
2. Heat the remaining oil in a pressure cooker and put in the paste ,salt,red chilli powder,garam masala and cook till the oil oozes out.[It took around 10 minutes on medium flame for me.]
3. Add the sprouted black channa and add 4 cups of water and cook for 3 whistles or 15minutes or till channa is cooked.
4. When the pressure releases check the consistency. If its too watery cook uncovered till u get the desired consistency. If its thick add more water.
This also attends the Legume event MLLA-27,a wonderful event started by Susan of the Well seasoned cook.
And also to Divya who is hosting Show me thew curry.. event…