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SPROUTED KALA CHANA AMTI

mayurisjikoni
Sprouted Kala Chana Amti is a version of the popular 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.
5 from 11 votes
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Prep Time 10 minutes
Cook Time 20 minutes
SOAKING AND SPROUTING TIME 4 days
Total Time 4 days 30 minutes
Course Main Course, Main Meal
Cuisine Maharashtrian Cuisine
Servings 4

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.
Keyword chickpea amti, kala chana amti, sprouted chickpea curry, sprouted kala chana amti