Saturday, January 30, 2010

Sprouted Chana Daal (Bengal Gram)

Just like sprouted moong daal dish, I make this dish more for breakfast or as an evening snack. It takes a little longer than moong daal to sprout. 

1 cup whole Chana Daal
1/2 tsp black mustard seeds
1 tsp split black gram
2-3 dried red chillies split into halves (per taste)
2 tbsp fresh grated coconut or dry coconut powder
A sprig of curry leaves (preferable) OR 2 tsp chopped cilantro (coriander leaves)
1 tsp oil (vegetable or olive oil)
salt to taste
1 tsp lemon juice or to taste - optional (I prefer with it)

To make Sprouted Gram:

Soak 1 cup Chana (Belgal gram) overnight (about 10-12 hours). Then drain and tie them up in a cloth or just keep them in a covered container (this works just fine for me) for one full day for them to sprout.

Cook sprouted Chana (Either in a pan or pressure cooker) for 10 min with 1/4 cup water.

Heat the oil in a pan and add mustard seeds .
When they start spluttering add the split gram and red chillies.
Once they start browning, add the coconut and saute for a minute (no need to brown it) or if using dry coconut powder toss it along with sprouts.
Add the sprouts, lemon juice and toss with salt until properly mixed or for a minute. Switch off the stove.
Serve warm.

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