Sprouted Hara Chana Amti Recipe - Healthy sprouted green bengal gram cooked with spices and flavored with Tamarind pulp.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green bengal gram(हरा चना), Oil(ऑइल)

Cuisine : Maharashtrian

Course : Dals and Kadhis

Sprouted Hara Chana Amti

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Dals and Kadhis recipes like Dal Palak, Srilankan Dal Curry, Kairi Ki Dal, Upavasachi Amti. Or try out these recipes from Maharashtrian Cuisine like Bangda Udadmethi, Ragi Roti, Corn Cutlets, Vangi Hirwa Masala.

Sprouted Hara Chana Amti Recipe - How to make Sprouted Hara Chana Amti

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Prep Time : 1-2days

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Green bengal gram 1 cup

  • Oil 1 1/2 teaspoons

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Dried red chillies broken 2

  • Garlic finely chopped 3-4 cloves

  • Green chillies finely chopped 2-3

  • Tamarind pulp 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Jaggery (gur) grated 1 teaspoon

  • Carom seeds (ajwain) crushed 1/4 teaspoon

Method

Step 1

Wash the chana two to three times and soak in plenty of water for four to five hours. Drain, tie in a moist cloth and keep in a warm place for two days or until they sprout. Ensure that the cloth is always moist.

Step 2

Heat oil in a non-stick pan, add asafoetida and mustard seeds and let it splutter. Add red chillies and sauté for half a minute. Add garlic and green chillies and stir-fry for half a minute.

Step 3

Dilute the tamarind with quarter cup water and add to the pan. Sprinkle turmeric powder, salt and jaggery and stir well over high heat and cook till the jaggery dissolves. Add the sprouted hara chana and the crushed carom seeds.

Step 4

Stir well to mix thoroughly. Remove immediately from heat and serve hot.

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