How to make Sprouted Hara Chana Amti -

Healthy sprouted green bengal gram cooked with spices and flavored with Tamarind pulp.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Maharashtrian

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Dal Lucknowi Moong Dal Khilma Mullangi Sambhar Rasam

Sprouted Hara Chana Amti

Sprouted Hara Chana Amti Recipe Card


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. 

Prep Time : 1-2days

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Sprouted Hara Chana Amti Recipe

  • Green Bengal Gram 1 cup

  • Tamarind 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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.