Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
by Tarla Dalal

A perfect combination of sprouted kabuli chana and palak that will tickle your taste buds, and keep your protein , calcium and iron levels up too.

This Sprouted Kabuli Chana and Palak has a very unique taste and mouth-feel because the gravy is made of sautéed brinjals and tomatoes perked up with a masaledar paste of onions, garlic and ginger.

The thoughtful combination of ingredients also makes this dish rich in folic acid. Relish it hot with whole wheat phulkas for a nutritious and satisfying meal.

Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe

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Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe recipe - How to make Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe

2 cups sprouted and cooked kabuli chana (chick peas)
1/2 cup spinach (palak) purée
2 tsp oil
1 1/2 cups peeled and chopped brinjals (baingan / eggplant)
1 cup chopped tomatoes
1 tsp cumin seeds (jeera)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
2 tsp chilli powder
1 tsp coriander- cumin seeds (jeera) powder
1 tsp garam masala
salt to taste

To Be Ground Into A Smooth Paste
1 cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)

Method

Heat 1 tsp of oil in a deep non-stick pan, add the brinjal and sauté on a medium flame for 5 minutes keep aside to cool.
When cooled, blend the cooked brinjals, tomatoes and ¼ cup of water in a mixer till smooth. Keep aside.
Heat the remaining 1 tsp oil in the same pan, add the cumin seeds, cinnamon, cloves and bay leaves and saute on a medium flame for 30 seconds.
When the seeds crackle, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
Add the brinjal-tomato mixture, chilli powder, coriander-cumin seeds powder, garam masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirirng occasionally.
Add the spinach purée, cooked kabuli chana sprouts and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirirng occasionally.
Serve hot.

Nutrient values (Abbrv) per serving

Energy	140 cal
Protein	5.8 g
Carbohydrates	21 g
Fiber	10.5 g
Fat	3.7 g
Cholesterol	0 mg
Sodium	28 mg

Click here to view calories for Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe

Nina Patel

on 14 Jun 21 07:26 PM

Tarla Dalal

14 Jun 21 07:34 PM

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

Mark Mathai

on 24 Jun 20 12:46 PM

I tried this recipe yesterday. Used boiled K Chana, didn’t wait for it to sprout . Turned out really well. Very tasty. In fact even my kid who is not very much into veg food loved it.

19 Jul 20 04:16 PM

Marak thanks for the feedback !!! keep reviewing recipes you loved.

on 21 Jun 20 08:29 PM

What if I just used regular boiled Kabuli chana instead of the sprouted one??

22 Jun 20 09:23 AM

Yes you can use cooked kabuli chana also. We have suggested sprouted chana as it has higher nutritional value. Do try the recipe and share your comments.

kajal

on 08 Nov 17 12:43 PM

This healthy recipe is just soo good to eat with nice hot parathas, they taste great and also have a lot of health benefits...