Monday, May 13, 2013

Sprouted Kala Channa Salad

I saw a recipe for sprouted Mung beans on Kiran's blog and if you don't follow her blog you must, creative recipes, great photography and a fun personality. I have actually been meaning to sprout beans for the longest time, its fun to see them grow and they are super nutritious. Sprouted beans are a a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Copper and Manganese.

I decided to sprout black chick peas also known as kala channa I followed Kiran's method, soaked overnight then left them lightly covered in a damp cheese cloth over a sieve for 2-3 days. Once they have finished sprouting keep them in the fridge. I made a simple salad with these but I have seen some tasty stir fry recipes on Indian food blogs. Here's a great recipe for chick pea and sprouted green gram sundal 
Sprouted grains are also used to make bread I brought a loaf from the farmers market recently.

one portion
  • 1/4 cup of sprouted kala channa
  • a handful of lettuce mine is homegrown
  • about 5 slices of cucumber chopped 
  • a few sliced cherry tomatoes
  • a sprinkle of parmesan 
  • 1/2 tablespoon of olive oil, 1/2 tablespoon of white balsamic and 1/2 teaspoon of honey mixed 
  1. simple assemble the salad
  2. add the dressing and enjoy 
Being honest the sprouted chick peas weren't really my cup of tea, but I am pleased I learnt how to make them I think as an Indian side dish with spices it would be tasty. 

Does anyone else sprout beans or grains and how do you use them? 

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