Sprouted black chickpea curry or molake Kadalekalu Saaru (in Kannada) is a flavorful Indian side dish to plain steamed rice, quinoa, and millets. Black chickpeas are a rich source of iron, protein, fiber and keep one fuller for a long time. And the benefits of sprouts are well-known to many of us; hence they are a great plant-based addition to our daily diet.
This curry is made by cooking sprouted black chickpeas with other vegetables like potatoes or brinjal/eggplant in a freshly ground masala paste, then tempered with spices and herbs. I have used home-sprouted chickpeas here, but you could buy sprouted black chickpeas from supermarkets and use them directly to make the cooking process quick.
The recipe for the curry is simple, where most of the cooking effort goes into preparing the fresh masala paste – sautéing onion, ginger, garlic, tomato, and whole spices, then making a paste by adding coconut and powdered spices.
Instead of black chickpeas, you could use other pulses like horse gram, black-eyed peas, white chickpeas, green gram and follow the same recipe to make a protein-rich curry as a side dish. For sprouted horse gram curry recipe, click – Molake hurali kalu saaru. Continue reading to know how to make a delicious and healthy sprouted black chickpea curry.
Prep time: 48 hours(including sprouting time)
Cook time: 30 minutes
Yield: 4-5 Servings
3 tablespoons of cooking oil
½ teaspoon mustard seeds
2 tablespoons of onion, chopped
one sprig of curry leaves
150g sprouted black chickpeas/kadalekalu
1 large potato, skin-peeled & diced
3-4 tablespoons of cilantro, chopped
For the masala paste:
2 tablespoons of cooking oil
1 small onion, diced
1 medium tomato, diced
2 green chilies or to taste
3-4 dried red chili (Byadagi), for color
½ inch cinnamon
4-5 cloves of garlic
½ inch ginger
1 teaspoon fennel seeds
1 teaspoon poppy seeds
3 tablespoons of grated coconut
2 tablespoons of fresh cilantro
½ teaspoon red chili powder
1 tablespoon coriander powder
¼ teaspoon turmeric powder
Salt to taste
- For preparing the masala paste: Heat cooking oil in a pan on medium heat. Add and sauté dried red chilies, cloves, cinnamon, fennel seeds, poppy seeds for 20 seconds. Then add ginger, garlic, onions, and sauté until onion translucent. Lastly, add tomatoes and sauté until they are soft. Turn off heat and allow these ingredients to cool. Transfer the cooled ingredients into a mixer. Into that, add grated coconut, coriander powder, turmeric powder, red chili powder, salt to taste and pour little water and blend the ingredients into a fine masala paste.
- Heat cooking oil in a pressure cooker on medium heat.
- Add mustards seeds, once it pops, add curry leaves, chopped onion and sauté until onion translucent.
- Pour the freshly made masala paste into the pressure cooker, mix well and sauté for 2 minutes on low-medium heat.
- Then add the sprouted black chickpeas, diced potatoes, and cook them for a minute or two.
- Pour water as required(as per consistency), mix well, and allow the mixture to come to a boil on medium heat.
- Taste for salt and adjust if necessary.
- Cover the lid and pressure cook on low-medium heat until five whistles, or until the chickpeas are soft and cooked perfectly. Turn off the heat and allow the pressure to release naturally.
- Pour water to adjust the curry consistency, if necessary.
- Garnish with chopped cilantro and serve sprouted black chickpeas curry with steamed rice, quinoa, or Ragi mudde. Enjoy!
- Add salt and all the spices according to your taste and preference.
- Store this curry in the refrigerator for up to 2 days, if necessary. Reheat before consuming.
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤