Sprouted Kala Chana Masala (Sprouted Bengal Gram Masala)

Written By Praveena Gudipati on Tuesday, February 3, 2015 | 8:31 AM

Being a vegetarian, one has to embrace lentils and beans which are plant based proteins/ vegan. Although I consume egg, my major proteins come from legumes.

A variety of dishes can be made using a variety of these legumes. My most favorite of the group is Kala Chana/ Nalla Senagalu. Love to have em as Sundal ( seasoned Kala Chana). The other frequently made dish in my kitchen is this gravy curry. It's almost similar to chole, well almost!

Nutrition: Well beans contain high amount of proteins. Also they have good amount of carbs, little bit of fats and lots of fiber. But no cholesterol since plant based. Kala chana has good amount of potassium.Always opt for high potassium and low sodium diet.Potassium reduces the effects of sodium.Also these are rich in Iron and folate so they are really good for pregnant woman.In this recipe I have used sprouted chana. Sprouts enhance the nutritional values of the beans.Also they make it easy to digest them.I added ginger to help with digestion of beans and to flavor.

When I soak Chana I always soak extra so I can boil once and make different recipes with themI did the same today. I soaked the chana, then sprouted em, boiled em and made this curry. With rest I'm gonna make sprouts Sundal tomorrow.Sprouting is really easy but takes time.I do not use any equipment like sprout box, which lot of people use in india.I just use the good old cloth method.But use anyway you can.The end result is important.

The gravy is made of onion, tomato and coconut.Coconut makes the gravy thicker and makes it yummier too. For spice part I used Punjabi chole masala. I used the store bought masala. It's been very busy these days I haven't made chole masala at home in a while. May be I will make it one day and post on the blog.

We usually have it with Chapati, Phulka or Puri. It also goes well with Pulao.I love to have lemon squeezed raw onion slices on the side with this combo :-). You can adjust spice in the curry as per your liking. Also you can use oil more or less.

Servings:
Four (4)
Total time:
1 day 45 minutes(Including sprouting)
Category:
Lentils/Dal
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
2 cups boiled kala Chana (Nalla Senagalu) (sprouted or not)
2 tomatoes
1 onion
1/3 cup grated coconut (Fresh or frozen)
3 tablespoon oil (Olive oil or any other)
2 inch ginger (Allam)
2 Serrano chillies
cumin seeds (Jilakara)
2-2.5 tablespoons Punjabi chole masala
Salt to taste
Coriander leaves

Sprouted Kala Chana Masala step-by-step Recipe with Photos

Soak Chana overnight.I soaked 2 cups Chana.
In the morning drain the beans and transfer them into a cloth. Twist the cloth tightly and keep Chana aside.I did not put any weight over the cloth.
Check them after 12 hrs. You will see the small sprouts coming out of the beans.If you wish you could leave em longer to see long sprouts.
Cover the Chana with water, in pressure cooker. Add little salt.Boil the Chana for 2 whistles and not more.
Drain them into a colander and reserve the water to use in the curry.
Chop 1 onion to medium size pieces.
Chop 1 tomato.
Grate ginger. Chop serrano chilli into big pieces.
Sautee onions in 1 tablespoon oil until slight brown color appear.
Now add tomatoes to the vessel.Cook them till soft. Turn off the stove and add grated fresh coconut or frozen.I used frozen.
With the heat from onion mixture the frozen coconut will defrost.Let mixture cool. Now add salt and blend everything together to a smooth paste.
In a vessel take 2 tablespoon oil, add cumin seeds . When they splutter add grated ginger. Then add the gravy . Add Serrano Chilli pieces and cook gravy for 5 minutes.
Now add boiled Chana and boil it for 5 more minutes. This way Chana gets incorporated with all the flavors from gravy. You might need to add water at this point as the gravy is thick.Add the reserved water from boiling chana, at this point.Add more water if you need.
Add Punjabi Chole masala, stir in and boil till oil floats on top. Stir in again and turn off the stove.The gravy will thicken while cooling down.
Take it in a serving bowl. Garnish with coriander leaves.
Serve with Roti, puri or Pulao.