Kala Chana Sprouts Subzi With Cabbage~Carrot

I frequently sprouts beans at my home and if you are new to sprouting, I will assure you that sprouting is not a daunting task as many consider. It is a lot easier to grow sprouts than chopping vegetables to cook. Sprouts are nutritious, healthy, easily digestible and taste excellent. You can add them to any soups, salads, stews or subzis. I had earlier posted how to sprout by this method . Here is one more easy way to sprout. All you need is some beans / seeds (or the ingredient) which you need to sprout and a loosely woven / breathable cotton cloth (like a very thin towel). Soak the seeds for a day or overnight with plenty of water. If sprouting dried beans, use a container bigger than needed as beans swell and double in their size and soak for 24 hours. Then throw away the water and place those beans in a cotton cloth, loosely covered. Keep moistening the towel 2 or 3 times per day or whenever it is dry. Sprouts would be ready in a couple of days. I usually stop when the sprouted root's length is almost same as the soaked seed. Placing the beans bundle in a colander helps to drain any excess water. To speed up the process, leave the beans bundle in an oven with the light on. I sprouted a handful of kala chana and had a cup of sprouts. I added them to this cabbage carrot subzi which was a palate pleasing experience. We liked it very much and I got a thumbs up even from my husband who hates kala chana. What you need: 2 Onions, finely chopped 1 Cup kala chana sprouts 2 Cups grated / finely chopped green cabbage 1 carrot, grated 3 Serrano peppers, finely chopped Salt For tadka: 2 tbsp oil, 1 tsp each of mustard seeds, chana dal, urad dal, cumin seeds, 1/4 tsp turmeric powder, a pinch of asafoetida Cooking: Heat oil in a pan and add all the tadka ingredients in the order mentioned. When the dals slightly turn to reddish brown, add the green chillies & onions. Keep frying on low flame till the onions turn translucent. Next add the grated cabbage, carrot, sprouts and enough salt and stir once. Cover the pan and keep stirring in between till the cabbage is cooked. Turn off the heat. It goes well with rotis or rice. This goes to JIHVA - Sprouts hosted by Dee of Ammulu's Kitchen. Post a comment Other related posts here: Red chori bean sprouts usli Greengram sprouts subzi