Recipe: Sprouted Kala Chana Amti
Sprouted Kala Chana Amti is a version of the popular tangy black chickpea curry from the Malvan region of Maharashtra. Generally soaked and cooked kala chana are cooked in a spicy curry. I opted to use sprouted kala chana instead.
What Are Kala Chana?
Kala Chana are brown or black chickpeas that are quite popular in the Indian Cuisine. Chickpea flour or besan is made from this type of chana. These chickpeas have to be soaked for at least 6-8 hours or overnight in warm water. They are then boiled in salted water in the pressure cooker. I like to use them in the following recipes:
What Is Amti?
Amti in Maharashtrian language is tangy. It is usually used to describe a curry that is tangy. The tang comes from tamarind or kokum(garcinia indica). The most popular is amti dal which is toor dal(split pigeon pea) that is tangy, spicy and sweet. It is enjoyed with some rice. Generally 3 different spice mixtures are used for an Amti – Goda Masala, Kolhapuri Masala and Onion Garlic Paste. I opted to use Onion Garlic Paste.
Sharing This Recipe With Shhh Cooking Secretly Group
For the month of January, Jayashree who blogs at Evergreen Dishes suggested Sprouts as the theme. She requested we think of sprouts other than the popular Moong Sprouts. Check out her Sprouted Moong Methi Stir Fry.
My Partner
This month my partner is Sasmita who blogs at First Timer Cook. I suggested that she uses green chillis and chickpea flour. With those two she prepared my favourite version of dhokla – Moong Sprout Dhokla. In turn, she suggested that I use coconut and curry leaves.
Why Include Sprouts In Your Diet?
- It is believed that sprouted beans have 100 times more enzymes than any other raw fruits or vegetables. These enzymes are proteins that aid over all body functions. Enzymes help to extract more vitamins, minerals, amino acids and essential fatty acids from the foods you eat and ensure that your body has the nutritional building blocks of life to ensure every process works more effectively.
- Protein present in the beans changes during the soaking and sprouting process, making it of a better quality. The amino acid lysine increases significantly during sprouting. Lysine is essential for a healthy immune system.
- The fibre content of sprouted increases making it a valuable ingredient for proper digestion. For this reason I prefer to include sprouted beans in salads, soups and sandwiches.
- Sprouting increases the vitamin contents of the beans up to 20 times the original amount. This makes its a super food especially for vegetarians.
- Sprouts provide energy.
- Sprouts help to alkalize the body thus making it an important part of one’s diet especially for those suffering from illness like cancer.
- During sprouting minerals present in the beans have a tendency to bind themselves to the protein present making it more usable to the body when one eats sprouts.
- Fatty Acid content is increased during the sprouting process and they are essential in our body for fat burning.
Check Out How I Include Sprouts In My Diet
Sprouted Moth And Spinach Pudla
Ingredients Required For Sprouted Kala Chana Amti
Sprouted Kala Chana
To sprout the chana at home, soak them overnight in warm water. Next day drain out kala chana using a colander. Wash the soaked chana under the tap using warm or cold water. Leave the chana in the colander. Place the colander over a bowl in which the colander fits snuggly but doesn’t touch the bottom of the bowl. Add little water to the bowl. It should not touch the colander. Place a damp cotton cloth or towel over the chana. Place a plate or lid on the towel. Put some weight on it like a small brick, stone or mortar and pestle. Place it in a warm place. Rinse the chana at least once a day till they sprout.
Time It Takes For Sprouts To Appear
In a warmer place the chana sprouts in 2 days. It took 4 days for chana to sprout as we are in the winter month. The most important thing is to keep rinsing the soaked chana so that they do not become slimy. If they do, discard and don’t use.
Onion
Peel and chop one medium onion finely.
Oil
Any vegetable oil of your choice.
Mustard Seeds
Rai na dana
Asafoetida
Don’t use asafoetida or hing if you want a gluten free amti. Asafoetida powder usually contains wheat flour.
Curry Leaves
Use fresh, frozen or dried, about 8-10 leaves.
Turmeric Powder
Haldi, hardar.
Red Chilli Powder
Add according to your taste.
Fresh Coconut
Use freshly grated coconut or frozen.
Tomato Sauce
Fresh tomato sauce. Can use passata or canned tomato sauce. If you don’t have tomato sauce, use 1 finely chopped tomato.
Coriander
Fresh coriander finely chopped.
Water
For boiling the sprouted chickpeas. Don’t discard the water after the chickpeas are cooked. Will need some to add to the curry.
For The Onion Garlic Paste
- ½ cup chopped onion
- 7-8 cloves of garlic, peeled
- 4 cloves
- 2 cardamom
- 2 inch cinnamon stick
- 1 star anise
- 6-8 peppercorns
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp shahi jeera/ caraway seeds
- 3 dry red chillis
- 2 kokum
Watch How To Make Sprouted Kala Chana Amti
SPROUTED KALA CHANA AMTI
Ingredients
FOR THE ONION GARLIC PASTE
- ½ cup onion chopped
- 7-8 cloves garlic sliced
- 4 cloves
- 2 inch cinnamon stick
- 2 cardamom
- 1 star anise
- 6-8 peppercorns
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- 3-4 dry red chillis whole
- 1-2 kokum
- ¼ tsp asafoetida optional
FOR SPROUTED KALA CHANA AMTI
- 1½ cup sprouted kala chana black chickpeas
- ½ cup onion finely chopped
- 1-2 tbsp oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- ½ tsp turmeric powder
- ½ tsp red chilli powder optional
- 2 tbsp fresh coconut grated
- ¼ cup fresh tomato sauce passata
- 2 tbsp fresh coriander chopped
- 1½ cups water
Instructions
PREPARATION OF ONION GARLIC PASTE
- Heat a wide pan over low to medium heat.
- Add all the dry spices and roast for 2-3 minutes, stirring all the time.
- Remove the dry spices into a plate.
- Add the chopped onion and garlic. Dry roast them
- Dry roast them stirring all the time for 5 minutes.
- Mix the roasted onion garlic and the spices. Allow them to cool down a bit.
- Process them in a food processor to an almost fine texture.
- Add the asafoetida to the spice mixture and mix well.
PREPARATION OF SPROUTED KALA CHANA AMTI
- Add sprouted kala chana in the pressure cooker. Add enough water.
- Add 1 tsp salt and ¼ tsp turmeric powder.
- Pressure cook the sprouted chana for 3 whistles. I pressure cooked them in the Instant Pot at normal low setting.
- Drain out the water in which the chickpeas have been cooked. You may need some to add to the curry or amti.
- Heat oil in a pan over medium heat.
- When it is hot, add the mustard seeds. When the seeds begin to pop, add the curry leaves.
- Add chopped onion and saute them till they become light golden in colour.
- Add the grated coconut and stir fry for 1-2 minutes.
- Add the onion garlic paste.
- Stir fry for 1-2 minutes. Add about ¼ cup water (one you cooked the chana in).
- Add the tomato sauce and stir fry for 2-3 minutes. If you use chopped tomato then it will take longer as you need to allow the tomato to become soft.
- Add 1 cup water. Mix well. Add the cooked sprouted chickpeas.
- Add salt according to your taste. Remember the chickpea water already has some salt.
- Cover the pan and simmer the amti for 5-10 minutes over low heat.
- Add chopped fresh coriander and serve amti with some plain rice.
Notes
- Can make this amti from cooked black chickpeas, no need to sprout them.
- If you don't have kokum, use tamarind, lemon juice or amchur powder.
- If you use chopped fresh tomato, allow it to cook till it becomes soft.
- Can add more water for more gravy.
- If the whole red chillis are hot, you may not need to add extra red chilli powder.
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