Sprouted Chickpeas or Dry Peas Stir-Fried (Salad)
Ankurit Chana Salad
Mamta Gupta
This is a simple salad, full of nutrients. You can add one chopped green chilli, but don’t drown it in a lot of spices/chillies. You can make it with any other type of sprouted seeds too.
Serves 3-4 as a snack.
Edited October 2023
Ingredients
1 to 1 1/2cup sprouted Chickpeas or Bengal Gram or Dry peas
1 tsp. oil
1 tsp. cumin or mustard seeds
A small pinch of asafoetida powder (it makes them taste very nice and helps to prevent flatulence)
Salt to taste
1 medium tomato chopped
1 small, red onion, chopped
1 green chilli chopped (optional)
Salt and freshly ground black pepper to taste*
Juice of 1/2 a lemon
*You can add Chat Masala in place of salt and pepper.
Optional; A few radish leaves (chopped) or rocket salad leaves and a few coriander leaves to garnish.
Instructions
Heat oil in a pan or karahi. Add cumin/mustard seeds and asafoetida powder.
As soon as the seeds splutter, add the sprouted chickpeas, salt and pepper (or chat masala). Stir fry for about 3-4 minutes, just to heat through. Too much cooking will destroy all heat liable vitamins that are contained in sprouts.
Turn the heat off and stir in chopped tomatoes, onion, radish/rocket leaves and green chillies, if used.
Serve hot as a salad or a snack.
You can garnish it with coriander leaves, if you like.
If using mustard seeds for tarka, add a few curry leaves as well to the 'tarka'. This will give you more of a south Indian flavour.
Also see Salad Selection.
