Name: Sprouted Kala Chana Salad
Prep time: 10 min
Cook time: 5 min
Total time: 2895 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Black Chickpeas, sprouted kala chana, lightly steamed; ½ Onion, finely chopped; ½ Tomato, finely chopped; ½ Green Chili Pepper, finely chopped; ½ Boiled Potato, cut into small cubes; ½ tsp Ground Cumin, roasted; ½ tsp Chaat Masala; ¼ tsp Red Chilli Powder; ¾ tbsp Lemon Juice; ¼ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

48 hr 15 mintotal

15 min hands-on48 hr hands-off

Prep 10 min · Cook 5 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Lightly steam the sprouted kala chana for 5 minutes. They should be cooked but still have a firm bite (not mushy). Let them cool.
5 min
In a large bowl, mix the steamed sprouts with the chopped onions, tomatoes, green chillies, and boiled potato cubes.
Add the roasted cumin powder, chaat masala, red chilli powder, and salt.
Pour the lemon juice over the mixture.
Toss everything thoroughly until the spices are evenly distributed.
Garnish with fresh coriander and serve immediately.

How to tell it's done

Earthy, firm, and crunchy sprouts mixed with soft potato bites and tangy spices.

Getting it right

Tip

Do not pressure cook the sprouts; steaming keeps them crisp, while a cooker turns them to mush.

What to serve it with

A breakfast bowl, or an evening snack.

Common mistakes

The sprouts are soft and the salad tastes flat.: Five minutes of steam is the limit. Sprouts are eaten for their bite here, and boiling or long steaming turns them into something closer to boiled chana.
It tastes raw and green.: Give the dressed salad two or three minutes before serving. Chaat masala and lemon need a moment on the sprouts, which have very little surface for seasoning to cling to.

Substitutions

Sprouted moong or moth beans work the same way and need even less steaming.
Leave the potato out for a lighter salad; the sprouts carry it on their own.

Storing and reheating

Eat the same day. Steamed sprouts keep two days undressed in the fridge; dressed, the tomato waters the salad down within an hour. Raw sprouts keep three days and are better stored at that stage.

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