Whole Bengal gram or kala chana is a variety of chickpeas that is used in many cuisines all over the world but it is most popular in India. They are the richest source of proteins in legumes and hence help fuel the body. A handful of Bengal gram is a very good source of fiber and folic acid. Sprouted Chane (Bengal Gram) can be used in salads, curries as well as snacks. Here is a step by step guide to how to sprout bengal gram (kale chane) along with the pictures. Depending on the season it may take from 2 day to 3 days.
|Preparation Time||2 to 3 days|
|Bengal gram (kale chane)||1/2 cup|
- Pick bengal gram or kala chana to make sure there is no dirt or stones.
- Wash them a couple of times to ensure all foreign elements are removed.
- Soak them in 2 cups of water in a container.
- After 12 hours, the bengal gram or kala chana would have puffed up a little.
- Now put them in a wet and thin kitchen cloth. Keep this inside the container and fold the cloth over the bengal gram. Place the lid loosely on top. The idea is that they get some air circulation and stay moist at the same time. Don’t wrap them too tight because they need room to grow.
- In summers, you will see some sprouts with in next 12 hours. It may take another 24 hours for them to sprout fully. If you want sprouts to be longer, keep them for some more time but at this point, they are ready to be consumed.
- They can be kept in refrigerator for a few days. You can eat them raw in salads or cook them lightly to make a Sprouted Bengal Gram (Kale Chane) Snack.