Lot No. 02 · Black Channa
Black channa · kala chana

Sprouted Black Channa Recipes

Sprouted black channa (kala chana) can be used for several healthy, protein-rich dishes. Pick a recipe below and jump straight to it.

Recipe 01

Sprouted Black Channa Sundal

Sprouted black channa sundal with grated coconut, mustard seeds and curry leaves

Ingredients

  • 2 cups sprouted black channa
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • ½ tsp urad dal
  • 1–2 green chillies
  • Curry leaves
  • ¼ tsp turmeric
  • Salt
  • ¼ cup grated coconut
  • Lemon juice

Method

  1. Steam the sprouts for 8–10 minutes.
  2. Temper the spices in oil, add sprouts and salt, and sauté for 3–4 minutes.
  3. Finish with coconut and lemon.
Recipe 02

Sprouted Black Channa Salad

Steamed black channa sprouts salad with cucumber, tomato, onion, carrot and coriander

Ingredients

  • 2 cups steamed sprouted channa
  • Onion, chopped
  • Tomato, chopped
  • Cucumber, chopped
  • Carrot, grated
  • Coriander, chopped
  • Juice of ½ lemon
  • Salt and pepper

Method

  1. Take the steamed sprouted channa.
  2. Mix all the ingredients in a bowl.
  3. Squeeze lemon juice over the salad.
  4. Toss well and serve immediately.
Recipe 03 · 2 servings

Sprouted Black Channa Chaat

Sprouted black channa chaat with chopped vegetables, spices and pomegranate

Ingredients

  • 2 cups sprouted black channa (kala chana)
  • ½ medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • ½ cucumber, finely chopped
  • 1 small carrot, grated or finely chopped
  • 2 tbsp coriander leaves
  • 1 green chilli, finely chopped (optional)
  • 1–2 tbsp pomegranate seeds (optional)
  • 1–2 tsp lemon juice
  • ½ tsp roasted cumin powder
  • ¼ tsp black pepper
  • ½ tsp chaat masala
  • Salt to taste

Method

  1. Steam the sprouted black channa for 10–15 minutes until cooked but still slightly firm. Allow them to cool. Black channa sprouts are quite firm, so cooking them is preferable to eating them raw.
  2. Finely chop onion, tomato, cucumber, carrot, coriander and green chilli.
  3. Add the cooked sprouts and vegetables to a large bowl.
  4. Add cumin powder, pepper, chaat masala and salt.
  5. Add lemon juice and gently mix everything together.
  6. Top with coriander and pomegranate seeds. Serve immediately.
Recipe 04 · makes 6–8

Sprouted Black Channa Adai

Golden sprouted black channa adai with coconut, mint-coriander and tomato chutneys

Ingredients

  • 2 cups sprouted black channa (kala chana)
  • ½ cup rice (optional, for better crispness)
  • 1 small onion, finely chopped
  • 1–2 green chillies
  • 1 inch ginger
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • ¼ tsp turmeric
  • ½ tsp red chilli powder
  • 2 tbsp coriander leaves
  • Curry leaves, chopped
  • Salt to taste
  • Water as needed
  • 2–3 tsp oil for cooking

Method

  1. Steam the sprouted black channa for 10–15 minutes until tender. Let it cool.
  2. Add the cooked sprouts, rice, ginger, green chilli, cumin and fennel seeds to a blender.
  3. Add water little by little and grind into a thick, slightly coarse batter. Don’t make it too watery.
  4. Transfer the batter to a bowl. Add onion, coriander, curry leaves, turmeric, chilli powder and salt.
  5. Mix well and rest for 15–20 minutes.
  6. Heat a tawa on medium heat.
  7. Take one ladle of batter and place it on the tawa.
  8. Spread it gently into a medium-thick circle.
  9. Make 2–3 small holes in the centre.
  10. Drizzle a little oil around the edges and into the holes.
  11. Cook for 3–4 minutes until the bottom becomes golden and firm.
  12. Flip and cook the other side for another 2–3 minutes.
  13. Serve hot with coconut chutney, mint-coriander chutney and tomato chutney.
Recipe 05 · preparation

Sprouted Black Channa Kebab

Rustic black channa kebabs with a coarse chickpea and herb filling

Ingredients

  • Sprouted black channa
  • Onion, chopped
  • Ginger, a small piece
  • 4 pieces garlic
  • 2 green chillies
  • Coriander leaves
  • ½ tsp pepper powder
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp dhaniya powder
  • ½ tsp jeera powder
  • ½ tsp garam masala
  • A pinch of hing
  • Salt to taste

Preparation

Preparation steps are below. The shaping and cooking instructions are coming soon.

  1. Wash the sprouted black channa thoroughly.
  2. Steam or pressure-cook them until they become soft enough to mash.
  3. Drain them completely.
  4. Allow them to cool. Remove excess moisture: if the mixture is watery, the kebabs may break.
  5. Put the cooked sprouted black channa into a mixer.
  6. Add the remaining ingredients into the mixer jar.
  7. Pulse rather than making a completely smooth paste.