BLACK CHICKPEA STIR-FRY / SUNDAL

BLACK CHICKPEA STIR-FRY / SUNDAL
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Black Chickpea Stir-Fry / Sundal

Kala Chana or Black Chickpeas is high in protein, Iron, low in fat, rich in dietary fiber, vitamins and minerals making this a good addition to your diet.
It is rich in antioxidants and phytonutrients enough to keep the heart healthy. Being rich in fiber, prevents constipation and keeps the digestive tract healthy. Also a low glycemic index keeps the weight in check. Black chickpea also has other essential nutrients to keep cholesterol in check, strengthening hair follicle thereby reducing hair fall, healthy skin, regulates blood sugar and so on.
Black chickpea is an ideal source of protein for growing children. There are lots of ways to cook chickpea; Sprouting is one among them. Sprouting always increases the nutritional value of foods and makes them readily available to the body. Black chickpea sundal is an ideal breakfast recipe enough to kickstart the day.
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Prep Time 2 d
Cook Time 30 mins
Course Breakfast, Side Dish, Snack
Servings 2 people

Ingredients
  

  • 1 Cup Black Chickpea
  • ½ Cup Coconut
  • 1 tsp Fennel Seeds
  • 1 " Cinnamon
  • 2-3 Garlic
  • 1 " Ginger
  • 3-4 Small Onion
  • 3 Red chilli
  • 1 tsp Mustard
  • 1 tsp Urad dal
  • Curry leaves
  • Salt

Instructions
 

  • Wash and soak 1 cup black chickpea overnight. Drain away water the next day and let it to sprout for a day or two. If needed you can also wrap it in muslin cloth.
  • Wash sprouts with clean water before cooking.
  • Pressure cook black chickpea with 1.5 cups water for about 5-7 whistles in medium flame.
  • In a pan add 2 tsp oil, when hot enough add a piece of cinnamon, 1 tsp fennel seeds, 2 red chilli, 2-3 garlic, a piece of ginger chopped, 3-4 small onion.
  • Saute for about 2-3 min till the raw smell goes off.
  • Now add ½ cup coconut
  • Saute for about 3-4 min and switch off the flame.
  • When its cooled, transfer to a blender and grind it without adding water.
    (If needed add a tsp of water to grind.)
  • In the same pan add oil, splutter mustard, urad dal, curry leaves, red chilli.
  • Now add cooked chickpea by draining off excess water if any.
  • After mixing for about a minute or two, add grinded mixture and salt.
  • Give a good saute, cover and cook for about a minute or two and switch off the flame.
  • Serve as a healthy breakfast dish or as side dish for lunch or as a good evening snack.
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