Green bengal gram
1 1/2 teaspoons
Dried red chillies broken
Garlic finely chopped
Green chillies finely chopped
Jaggery (gur) grated
Carom seeds (ajwain) crushed
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.
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.
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.
Stir well to mix thoroughly. Remove immediately from heat and serve hot.