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. Chana is the richest source of proteins in legumes and hence helps fuel the body. When roasted professionally, they puff up and make a great dry snack. Flour of these chane is called besan and is very commonly used in Indian cuisine. It is widely regarded as an important pulse, owing to its nutritional properties. It contains a good amount of iron, sodium and selenium in addition to small doses of manganese, copper and zinc. A handful of Bengal gram is a very good source of fibre and folic acid. Sprouted Chane (Bengal Gram) can be used in salads, curries as well as snacks. Here is a recipe to make a Sprouted Bengal Gram (Kale Chane) Snack.
| Preparation Time: | 2 days |
| Cooking Time: | 40 minutes |
| Servings: | 4 |
| Difficulty: | Medium |
Ingredients
| Kale chane (bengal gram) | 1 cup |
| Vegetable oil | 1 tbsp |
| Cumin powder (jeera) | 3/4 tsp |
| Red chilli powder | 1/2 tsp |
| Coriander powder | 1 tsp |
| Turmeric powder | 1/2 tsp |
| Dried mango powder | 1 tsp |
| Salt | 1/2 tsp |
| Garam masala | 1/2 tsp |
| Lemon juice | 1 tsp |
| Fresh coriander leaves | To garnish |
Method
- Pick chane (bengal gram) to remove any stones or dirt. Soak them overnight. In the morning, drain all the water.
- Wrap them in a wet muslin cloth.
- Place it in a bowl and leave it covered for about 36 hours. Make sure that cloth and chane (bengal gram) stay wet the whole time. They will start sprouting in 24 hours.
- Once most of them are sprouted, you can store them in refrigerator for using later. At this point, they can be used in salads without cooking.
- To make a cooked snack, place them in a pressure cooker. Add a cup of water and salt. Close the lid and cook it. Once the cooker starts whistling, lower the heat and cook it for 10 minutes. Turn off the heat.
- Open the cooker once the steam dies down. Chane (bengal gram) should be soft.
- Heat oil in a wok. Add all the spices except garam masala and saute for a few seconds.
- Pour boiled chane (bengal gram) in the wok along with its water.
- Lower the heat and cook it open till all the water dries up depending on how dry you like it.Now turn off the heat and add garam masala. Sprouted Bengal Gram (Kale Chane) Snack is ready.
- Garnish with coriander leaves, fresh lemon juice, green chillies and serve it hot.
Notes:
- You may have to adjust the cooking time according to your pressure cooker and stove.
- This is made with Puri and Suji Halwa during pooja days in India.
- For variation, you may garnish it with chopped onion and tomatoes.
- Kale Chane are rich in protein, dietary fiber, zinc and folate (source wikipedia).
- Ground kale chane is called besan, used in many Indian dishes. Kale Chane is also known as Chickpeas.
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