Sprouts are nutritional powerhouses. They contain high amounts of protein, vitamins, minerals. Sprouting seeds produce enzymes doubling nutrition. Sprouting also makes seeds easy to digest, which is otherwise not digestible. Make a variety of healthy recipes to boost your mornings. Sprouted black chickpeas are highly nutritious and rich in enzymes which promote good health. Black chickpeas can be eaten raw while sprouted, roasted, pressure cooked or ground into flour.
Bonus point to this dish is that it is vegan, vegetarian, gluten-free. Black sprouted black chickpeas (kaala channa) is abundant in protein, fiber many vitamins and minerals. If you want to know how to ditch multivitamins, this is the best solution.
How to pick seeds for sprouting?
Pick whole, raw seeds which are not processed.
Avoid salted, roasted, seasoned seeds or grains.
Avoid split, cracked or milled seeds.
How to sprout beans?
Wash and soak black chickpeas in enough water for up to 8 hrs or overnight.
Drain water completely and cover them with a clean damp cotton cloth or cheesecloth.
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 the cloth is moist all the time. In about 2 days they should sprout.
Legumes are a staple food in India. They hold an important place in every Indian’s daily diet. Legumes are meat to Indians as most of the Indian population is vegetarian. Indians derive most of their protein needs from legumes. Legumes have a prominent place in Indian culinary. There are a number of tongue-tickling recipes make of legumes. Here is a steamed and sautéed version of kala chana (black garbanzo beans), cooked with onion, spices, ginger chilies.
Not just protein, Legumes are also excellent sources of calcium, dietary fiber, soluble and insoluble fiber. Fiber helps lowering diabetes, promotes a healthy gut, nutrients absorption, lowering cholesterol especially low-density lipoprotein (LDL). Sprouted seeds are alkaline. In their seed form, legumes are actually acid-forming just like grains.
- 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
- 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.