Sprouted Hara Chana Amti

Ingredients list for Sprouted Hara Chana Amti

• 1 cup Green Bengal Gram
• 3-4 cloves Tamarind
• 2-3 Green chillies
• 2 Whole dry red chilli,dried
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Asafoetida
• 2 tablespoons Tamarind pulp
• 1 teaspoon Jaggery (gur)
• 1/4 teaspoon Carom seeds (ajwain)
• 1/4 teaspoon Mustard seeds
• 1 1/2 teaspoons Oil
• to taste Salt

Method

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.
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.
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.
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.

Nutrition Info