Sprouted Chickpea (Sprouted Chana)

Every legume is full of protein. My mom used to make a simple yet delicious recipe called “Vagharia”. We also used to consume steamed sprouted chickpea.

How to make sprouted chickpea? It is not difficult at all. And yaa, NO NEED TO BUY THOSE PROURT MAKERS.

If I want to consume it in the breakfast:

1. I take around 75 ml of chickpea (I use measuring cups, so it is ml),
2. Wash a couple of times and soak it in approximately 200 ml water.
3. Cover the container and let it stay overnight.

The next day morning, soaked chickpea seeds will swell.

I have never tried to soak it longer to get its root out. So you can google if you want to know more on it.

Note that if the room temperature is lower than 30 deg C, you need to soak it in lukewarm water and keep it over the fridge (I own a 165 ltr fridge, with coil at the back, so it is always warmer behind the fridge). So, it will remain warm.

How to Steam?

1. Drain the water and transfer the soaked chickpea into a small metal container.
2. Sprinkle some salt on it and mix well.
3. Put some water in the pressure cooker.
4. Put that chickpea container in the pressure cooker.
5. PUT A LEAD ON THE CONTAINER since we don’t want cooker water to come inside the container.
6. Close the cooker, without “siti” on it.
7. Turn on the gas to High.
8. When the cooker starts steaming, reduce the heat to low.  You can set 15-minute timer on your mobile phone and rest.
9. After 15 min, turn off the heat
10. KEEP THE COOKER AS IT IS FOR THE NEXT 15 – 30 MINs. And then open the cooker.
11. Take the container out.

Ok I enjoy it in four different ways:

• Enjoy as it is. Just salted.
• Sprinkle some Chat masala to make it tastier
• Mix it with curd (if you added more salt then needed he he he)
• Sprinkle a tsp sugar and a tsp of lime-juice on it. Mix well and enjoy.