As we do not like to eat the sprouts uncooked, I generally pressure cook it without adding any water and switch off the stove immediately after one whistle. To make the sprouts, I soak the bean overnight. The next day, I tie them in a cloth for a day or 2. (depending upon the type of bean). Once I get the sprouts, I either use it right away or refrigerate for a later use.
Here are the recipes for channa chat and sweet chutney
Ingredients to make channa chat that servers 4 adults for breakfast
Channa/chickpeas sprouts: 2 cups(Any other sprout can be used) Onion: 2 medium sized, chopped Tomato: 3 medium size, chopped into small pieces Sweet chutney: 1/2 cup(recipe is below) Chaat masala: 1 tsp(I did not have this, so I added black salt) Salt to taste Coriander for garnishing
1. Mix all the ingredients and serve. For this recipe, I did not add onions, even then it tasted too good. I am just loving this sweet chutney.
Ingredients to make 1/2 cup of sweet chutney
Dates: 1/2 cup(deseeded and chopped) Tamarind: 1 tbsp Cumin Powder: 1/2 tsp(Dry roast the cumin seeds and powder) Chilli powder: 1/4 tsp Water: 1/4 cup to 1/2 cup Salt to taste
ProcedureThis is my entry to Healthy Inpsirations Event-Salads event hosted by Usha.
1. Heat 1/4 cup water in a pan, add dates and tamarind and cook for 5 minutes.(If it becomes too thick more water can be added) 2. Allow to cool. 3. Blend in a blender and strain. 4. Add chilli powder, cumin seed powder and salt. 5. Mix well and use as required