Sprouted chickpea stir fry
Sprouted chickpea stir fry is an Indian style simple, easy and nutritious stir fry made with black chickpeas or kala chana(desi). It is also known as black chickpea usali and is totally vegan.
Servings 4 People
Equipment
- Pressure cooker
- Wok/Kadai
Ingredients
- 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
- To taste salt
- 2 tablespoon oil
Instructions
- Sprout the black chickpeas by soaking them in 6 cups water at night (day 1).
- Next day (day 2) drain the water and spread the black chickpeas on a strainer.
- Wash the black chickpeas 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.
- Pressure cook the sprouted chickpeas by adding water. The water level should be at least 1 inch above the chickpeas. Just 2 whistles would be enough as they would be soft. Switch of the gas and keep aside.
- 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.
- Add boiled chickpeas and stir.
- Now add the tamarind pulp, chili powder, turmeric powder, graated coconut and salt and mix well.
- Garnish with chopped coriander leaves.