Prepare to embark on a mouthwatering journey through the vibrant world of Indian cuisine with this irresistible Sprouted Black Chickpea Masala! Imagine a dish that not only tantalizes your taste buds but also delivers a powerful punch of nutrition and flavor. This isn't just another recipe – it's a culinary experience that will transform your everyday cooking and transport you straight to the bustling streets of India, where every bite tells a story of tradition, spice, and pure deliciousness.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup sprouted black chickpeas
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
Instructions
- Begin by gathering all the ingredients. Ensure that the sprouted black chickpeas are rinsed and drained well.
- In a large pan or kadai, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the chopped onions.
- Sauté the onions until they become translucent and lightly golden, which should take about 5-7 minutes.
- Add the ginger-garlic paste to the pan and sauté for another 1-2 minutes until the raw smell disappears.
- Next, add the slit green chilies and chopped tomatoes to the pan. Stir well and cook for about 5-7 minutes until the tomatoes soften and blend well with the onion mixture.
- Once the tomatoes are cooked, add the sprouted black chickpeas to the pan. Mix everything well to ensure the chickpeas are coated with the tomato and onion mixture.
- Season the mixture with salt to taste and add 1 teaspoon of garam masala. Stir well to combine all the ingredients.
- Add about 1 cup of water to the pan, stirring to combine. Bring the mixture to a boil, then reduce the heat to low.
- Cover the pan with a lid and let it simmer for about 15-20 minutes, allowing the flavors to meld and the chickpeas to absorb the spices.
- After the cooking time, check the consistency of the masala. If it’s too thick, you can add a little more water. If it’s too thin, let it cook uncovered for a few more minutes.
- Once done, taste and adjust seasoning if necessary. Remove from heat.
- Serve the Kala Chana Masala hot, garnished with fresh coriander leaves if desired, alongside rice or Indian bread like roti or naan.
Tips
- Sprouting Magic: For the best results, sprout your black chickpeas at least 1-2 days before cooking to enhance nutritional value and digestibility.
- Spice Control: Adjust the green chilies and garam masala to match your heat tolerance – this recipe is wonderfully customizable!
- Consistency is Key: Keep an eye on the water content while simmering. The perfect Kala Chana Masala should be slightly thick and clingy, not too dry or watery.
- Flavor Boost: For an extra depth of flavor, try toasting your garam masala in a dry pan for 30 seconds before adding it to the dish.
- Meal Pairing: This dish pairs perfectly with steamed basmati rice, fresh roti, or warm naan bread. Pro tip: A dollop of cool yogurt on the side can balance the spiciness beautifully.
- Make-Ahead Friendly: This masala tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or busy weeknights!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
