Raksha's Kitchen: Sprouted Chickpea Stir Fry

Today’s recipe is sprouted black chick pea usali. This is a simple stir fry which I make for the busy weekday nights. The recipe gets cooked within few minutes and is delicious too. If you don’t like to have it for dinner, you can have it for breakfast too. It is nutritious and gives you enough energy needed to kick-start your day. Sprouts are filled with nutrition and they are a rich source of proteins, vitamins and anti-oxidants which are needed to maintain the overall health.

Black chickpeas are low in fat and high in dietary fiber and therefore helps in weight loss too and lowers the blood cholesterol too. Ever since my hubby got high cholesterol, we started making lots of recipes with green gram and chick peas. And believe me, the cholesterol came back to normal levels after 2 months of being on a strict diet. Try this moogachi oosali recipe.

Ingredients: Prep. Time: 20 Mins, Serves 4
1 cup black chick peas
2 medium sized onion, finely chopped
5 garlic pods, minced
1 green chili, slit
2 tablespoon grated coconut
1 tablespoon tamarind pulp
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 tablespoon chopped coriander leaves for garnish
Salt to taste
2 tablespoon oil

Procedure:

1) Sprout the black chick peas by soaking them in 6 cups water at night (day 1). Next day (day 2) drain the water and spread the black chick peas on a strainer. Wash the black chick peas which are on the strainer and cover with a plate on the night of day 2. On day 3, nice sprouts will start appearing. They might sprout even on day 2 night.

2) Pressure cook the sprouted chick peas by adding water. The water level should be atleast 1 inch above the chick peas. Just 2 whistles would be sufficient as they would be soft. Switch of the gas and keep aside.

3) Heat a kadai and add 2 tablespoon oil. When the oil gets heated, add chopped onion and fry. When onion turns pinkish add chopped or minced garlic and stir for 2 Minutes till the raw smell of garlic goes away. Add the green chili and stir.

4) Now add the tamarind pulp, chili powder, turmeric powder and salt and mix well.

5) Garnish with chopped coriander leaves.

Note: Serve with rotis or have it as a filling in sandwich.

For other stir fry recipes, click here.

For recipes with sprouts, click here.

For chickpeas recipes, click here.

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Sprouted Chickpea Stir Fry | Black Chana Usal