Ingredients:
1-1.5 cup sprouted kala chana/brown chickpeas(1/2 cup dried kala chana, soaked and sprouted will yield a bit more than 1 cup)
2 teaspoons organic safflower or canola oil
1/8 teaspoon asafoetida (hing) omit to make gluten-free
1 teaspoon Cumin seeds (Jeera)
1 green chili/Serrano finely chopped or chili powder to taste
1 tablespoon chopped ginger
2 Tablespoons chopped garlic
2 teaspoons coriander powder (sukha dhania)
ยฝ teaspoon turmeric (haldi)
1/2 medium onion chopped
2 medium tomatoes chopped
1 teaspoon salt or to taste
a few Tablespoons of chopped cilantro for garnish
Method
To Sprout: Wash and soak the chickpeas in 2 cups of water overnight. Drain and rinse. You can use these soaked chickpeas to make the curry as well or proceed to sprout.
For Sprouting, sprinkle a little water on the rinsed chickpeas, cover with a damp thin kitchen towel, or damp paper towel and then keep a light lid. Drain and rinse every 6-8 hours for 1-2 days until sprouted.
For the curry: Heat oil in a pressure cooker over medium high heat.
Add cumin seeds and cook until they sizzle and get fragrant. Add asafetida, onion, ginger, garlic and chili.
Cook for 5-7 minutes over medium heat stirring occasionally until onions are golden.
Add turmeric, coriander powder, garam masala and mix for a few seconds.
Add the tomatoes and cook for another 5-7 minutes until tomatoes aresaucy.
Add sprouted or soaked chickpeas, 3 cups of water, salt and cook on medium heat for 2 whistles and then on low-medium heat for another 2-3 whistles. (15-20 minutes after the pressure has reached). Let the pressure release naturally. Taste and adjust salt and spice.
Serve hot garnished with chopped cilantro with Rice or Roti flat bread.
(Alternate method: Blend the onions, tomatoes, ginger, garlic and spices into a smooth puree with a little water if needed.
Add to pan once the cumin seeds crackle. Add the rest of the spices and puree and cook over low heat until the puree darkens, thickens and leaves the sides of the pan. 15-18 minutes depending on the water content.
Add chickpeas and pressure cook for 4 whistles as above.
No Pressure Cooker: Add an extra cup of water and cook the sprouted chickpeas on low-medium heat, covered for 40-50 minutes.
Or add slow cooker cooked chickpeas, cook partially covered on low-medium for 20-25 minutes or until desired curry consistency.)
Notes:
Sprouted chickpeas are softer and already more edible, so they can take less cooking time. You can also use slow cooker to cook the brown chickpeas and keep ready. As the brown chickpeas are hardy, they takes longer in any form to pick up the spices and flavors. Taste in between and adjust cooking time to your preference.
You can also use these chickpeas in your fave chana masala recipe. The end result will be a darker curry with nuttier chickpeas!
Yes, it will
Does it work ok with regular chickpeas? I’ve got some sprouted right now and wondering.
This is such an interesting post! I really learned a lot from it, and your sprouted black chickpea curry looks absolutely delicious.
This is the second time this week I’ve seen a recipe with black chickpeas, which I hadn’t heard of before that. Maybe a sign that I should try them. Where can I find them? Mayuri?
Sorry for the delay in replying Mary. yes you can find them at mayuri or any other indian store like apna bazaar.
oh wow Richa, this looks incredible!! i love cumin – I put it on practically everything I can! haha and your photos — stunning!
Great photos, Richa! And this curry!!! I’m drooling!
I’ve never seen kala chana before. I’m going to keep my eyes peeled for it, though. And I am also a big cumin fan, use it ALL THE TIME! ๐
You will easily find it in an indian store and easily find an indian store in CA:)