You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Punjabi  >  Punjabi Sabzis  >  Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe

sprouted kabuli chana and palak sabzi recipe | chickpeas spinach vegetable | chickpea vegetable curry |

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

This recipe has been viewed 43243 times
5/5 stars  100% LIKED IT   
4 REVIEWS ALL GOOD



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

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings
Show me for servings

Ingredients
Method
    Method
  1. 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.
  2. When cooled, blend the cooked brinjals, tomatoes and ¼ cup of water in a mixer till smooth. Keep aside.
  3. 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.
  4. When the seeds crackle, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
  5. 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.
  6. 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.
  7. Serve hot.
Nutrient values (Abbrv) per serving
Energy140 cal
Protein5.8 g
Carbohydrates21 g
Fiber10.5 g
Fat3.7 g
Cholesterol0 mg
Sodium28 mg
Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe with step by step photos

like sprouted Kabuli Chana and palak sabzi
    like sprouted Kabuli Chana and palak sabzi
  1. like sprouted kabuli chana and palak sabzi recipe | chickpeas spinach vegetable | chickpea vegetable curry | then see our collection of Punjabi sabzis and some recipes we love. 

what is sprouted kabuli chana and palak sabzi made of ?
    what is sprouted kabuli chana and palak sabzi made of ?
  1. what is sprouted kabuli chana and palak sabzi made of ? See below image of list of ingredients for sprouted kabuli chana and palak sabzi.

how to sprout kabuli chana
    how to sprout kabuli chana

onion ginger garlic paste for sprouted Kabuli Chana and palak sabzi
    onion ginger garlic paste for sprouted Kabuli Chana and palak sabzi
  1. In a mixer put 1 cup roughly chopped onions.
  2. Add 1 tbsp roughly chopped garlic (lehsun).
  3. Add 1 tsp roughly chopped ginger (adrak).
  4. Blend to a smooth paste.

brinjal tomato mixture
    brinjal tomato mixture
  1. Heat 1 tsp of coocnut oil  or oil in a deep non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oi.
  2. Add 1 1/2 cups peeled and chopped brinjals (baingan / eggplant).
  3. Sauté on a medium flame for 5 minutes keep aside to cool.
  4. When cooled, put the cooked brinjals in a mixer.
  5. Add 1 cup chopped tomatoes.
  6. Add ¼ cup of water.
  7.  Blend till smooth. 
  8. Keep aside brinjal tomato mixture.

making sprouted kabuli chana and palak sabzi
    making sprouted kabuli chana and palak sabzi
  1. Heat the remaining 1 tsp coocnut oil in the same pan.
  2. Add 1 tsp cumin seeds (jeera).
  3. Add 1 small stick cinnamon (dalchini).
  4. Add 2 cloves (laung / lavang).
  5. Add 2 bayleaves (tejpatta).
  6.  Saute on a medium flame for 30 seconds.
  7. xx
  8. Add the prepared paste.
  9. Sauté on a medium flame for 2 to 3 minutes.
  10. Add the brinjal-tomato mixture.
  11. Add 2 tsp chilli powder.
  12. Add 1 tsp coriander- cumin seeds (jeera) powder.
  13. Add 1 tsp garam masala.
  14. Add salt to taste.
  15. Add ¼ cup of water.
  16. Mix well.
  17. Cook on a medium flame for 2 to 3 minutes, while stirirng occasionally.
  18. Serve hot.

Reviews

Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
 on 14 Jun 21 07:26 PM
5

Tarla Dalal
14 Jun 21 07:34 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
 on 24 Jun 20 12:46 PM
5

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.
Tarla Dalal
19 Jul 20 04:16 PM
   Marak thanks for the feedback !!! keep reviewing recipes you loved.
Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
 on 21 Jun 20 08:29 PM
5

What if I just used regular boiled Kabuli chana instead of the sprouted one??
Tarla Dalal
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.
Sprouted Kabuli Chana and Palak, Folic Acid Rich Recipe
 on 08 Nov 17 12:43 PM
5

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

Subscribe to Free Weekly Food Mailer