Sprouted Black Channa with roti
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian
Serves: 5
- 1 cup - kala Channa (black garbanzo beans)
- 1 cup cut green onions or Julianne cut red onion.
- 5-10 green chilies depending on spice level
- 2 tbsp healthy oil (olive or coconut oil)
- ½ Tsp - cumin
- 5-10 curry leaves
- ½ Tsp - freshly ground coriander powder
- Salt
- Cilantro
- Soak Channa in enough water for 8 hours of overnight.
- Drain water completely and cover them with a clean damp cotton cloth or cheese cloth.
- Place it in a dark place. A steel pot with lid is a good choice. Keep them in a warm place.
- Sprinkle water twice a day. Make sure cloth is moist all the time. In about 2 days they should sprout.
- Add salt and cook beans in a pressure cooker or pot till soft.
- Pour oil in a pot. Heat to medium.
- Add cumin, fry till golden brown.
- Add green chilies, green onion, and curry leaves. Cook till soft.
- Add beans. Close lid and cook for 3-5 minutes.
- Add coriander leaves. Optionally chili powder.
- Top with cilantro.
- Serve with whole wheat roti.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/sprouted-black-channa-with-roti/
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