Sprouted Chana Palak Curry
2 cups Sprouted Chickpeas/Chana-
100 grams Spinach/Palak- (approximately 4 oz), roughly chopped
1 Onion- Large, roughly chopped
2 Tomatoes- medium sized, roughly chopped
1 Garlic- large clove, finely minced
1 tablespoon Yogurt/Curd-
1 teaspoon Chilli Powder-
1/4 teaspoon Cumin Seeds-
1 tablespoon Oil-
Salt- As per taste
Grind to Powder:
2 inches Cinnamon- piece
1/2 teaspoon Cumin Seeds-
1 teaspoon Coriander Seeds-
Heat oil in a pressure cooker and add cumin seeds. Once the seeds start spluttering, add the chopped onions. Fry till the onions become transparent.
In a pan add very little oil and add the chopped spinach. Fry for 2 minutes and remove from heat.
Add the ground spice powder, chilli powder and mix well. Now add the chopped tomatoes, chopped garlic and fried spinach. Mix well.
Add yogurt, mix well.
Add salt and 2 cups of water. Mix well.
Pressure cook till done.
Mix well and serve the sprouted chana palak curry with rice or roti.
Sprouts are very rich in vitamins, proteins, amino acids, digestible energy and phytochemicals. Today's recipe, sprouted chana palak curry, makes use of sprouted chickpeas/garbanzo beans, popularly known as chana in India.
September 21, 2010