Chana Masala is a very nutritious Indian vegetarian curry. Sprouting your chickpeas will make it even more healthy.
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Ingredients 1 cup chickpeas 2 medium size onions 3 medium size tomatoes handful of cilantro Salt to taste 2-3 tbsp oil 2 tsp cumin seeds 2-3 tsp ginger garlic paste 3 tsp chana masala powder 1 tsp amchur or dry mango powder 1 tsp cumin powder about 1/2 tsp turmeric powder 1 tsp red chili powder 1/4 cup yogurt (not for vegans). |
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Preparation
Soak chickpeas in water overnight. Drain the water and let them sprout. Click here for a detailed tutorial for sprouts.
Cook the sprouted chickpeas on stove top or slow cooker or pressure cooker.
After cooking, the chickpeas should retain their shape but when you press between your fingers they should be crushed.
Chop onions,tomatoes and cilantro separately.
Procedure
Heat a thick bottom pan on medium heat with 2-3 tbsp oil. When the oil is hot add 2 tsp cumin seeds. Add ginger garlic paste after cumin seeds are puffed up. Fry for a minute and then add onions. Fry the onions until they are light brown. By that time ginger garlic also loses it's raw smell. Add chana masala and mix well. Once the masala mixes with onion add tomato and stir it well. Add turmeric, salt and red chili powder to tomatoes. Give a stir. Cover and cook until the tomato is very soft. Then add cooked chickpeas along with water. Cover and cook them on low flame until the oil oozes out. Then add amchur/dry mango powder and cumin powder and give a good mix. Add cilantro, stir it well and turn off the stove. Serve it hot with any Indian flat bread like batura, naan, puri or chapati.
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Soak chickpeas in water overnight. Drain the water and let them sprout. Click here for a detailed tutorial for sprouts.
Cook the sprouted chickpeas on stove top or slow cooker or pressure cooker.
After cooking, the chickpeas should retain their shape but when you press between your fingers they should be crushed.
Chop onions,tomatoes and cilantro separately.
Procedure
Heat a thick bottom pan on medium heat with 2-3 tbsp oil. When the oil is hot add 2 tsp cumin seeds. Add ginger garlic paste after cumin seeds are puffed up. Fry for a minute and then add onions. Fry the onions until they are light brown. By that time ginger garlic also loses it's raw smell. Add chana masala and mix well. Once the masala mixes with onion add tomato and stir it well. Add turmeric, salt and red chili powder to tomatoes. Give a stir. Cover and cook until the tomato is very soft. Then add cooked chickpeas along with water. Cover and cook them on low flame until the oil oozes out. Then add amchur/dry mango powder and cumin powder and give a good mix. Add cilantro, stir it well and turn off the stove. Serve it hot with any Indian flat bread like batura, naan, puri or chapati.
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