Sprouted Hara Chana Amti Recipe - Green chana curry.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green Bengal Gram ( हरा चना ) , Tamarind ( इमली )

Cuisine : Maharashtrian

Course : Dals & 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 & kadhis recipes like Puliseri, Peshawari Chana, Sprouted Hara Chana Amti, Sprouted Hara Chana Amti. Or try out these recipes from Maharashtrian Cuisine like Malwani Mutton, Clams Masala, Nivagrya, Karanji.

Sprouted Hara Chana Amti Recipe Card

Sprouted Hara Chana Amti
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Ingredients for Sprouted Hara Chana Amti

  • Green Bengal Gram 1 cup

  • Tamarind 3-4 cloves

  • Green chillies 2-3

  • Whole dry red chilli,dried 2

  • Turmeric powder 1/2 teaspoon

  • Asafoetida 1/2 teaspoon

  • Tamarind pulp 2 tablespoons

  • Jaggery (gur) 1 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Oil 1 1/2 teaspoons

  • Salt to taste

Method

Step 1

Wash the chana two to three times and soak in plenty of water for 4-5 hours. Drain, tie in a moist cloth and keep in a warm place for 2 days or until they sprout. Ensure that the cloth is always moist. Peel and finely chop garlic.

Step 2

Wash, de-stem and finely chop the green chillies. Crush the ajwain lightly and keep. Heat oil in a non-stick pan, add asafoetida powder and mustard seeds and let it crackle. Break the dried red chillies into two and add to the pan.

Step 3

Add chopped garlic and chopped green chillies and stir-fry for half a minute. Dilute the tamarind with quarter cup water and add to the pan.

Step 4

prinkle turmeric powder, salt, jaggery and stir well over high heat and cook till the jaggery dissolves. Add the sprouted hara chana and the crushed ajwain. Toss well to mix thoroughly. Remove immediately from heat and serve hot.

How to make Sprouted Hara Chana Amti

Step 1

Wash the chana two to three times and soak in plenty of water for 4-5 hours. Drain, tie in a moist cloth and keep in a warm place for 2 days or until they sprout. Ensure that the cloth is always moist. Peel and finely chop garlic.

Step 2

Wash, de-stem and finely chop the green chillies. Crush the ajwain lightly and keep. Heat oil in a non-stick pan, add asafoetida powder and mustard seeds and let it crackle. Break the dried red chillies into two and add to the pan.

Step 3

Add chopped garlic and chopped green chillies and stir-fry for half a minute. Dilute the tamarind with quarter cup water and add to the pan.

Step 4

prinkle turmeric powder, salt, jaggery and stir well over high heat and cook till the jaggery dissolves. Add the sprouted hara chana and the crushed ajwain. Toss well to mix thoroughly. Remove immediately from heat and serve hot.

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