Monday, May 13, 2013

Sprouted Kala Channa Salad



I saw a recipe for sprouted Mung beans on Kiran's blog and if you don't follow her blog you must, creative recipes, great photography and a fun personality. I have actually been meaning to sprout beans for the longest time, its fun to see them grow and they are super nutritious. Sprouted beans are a a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Copper and Manganese.



I decided to sprout black chick peas also known as kala channa I followed Kiran's method, soaked overnight then left them lightly covered in a damp cheese cloth over a sieve for 2-3 days. Once they have finished sprouting keep them in the fridge. I made a simple salad with these but I have seen some tasty stir fry recipes on Indian food blogs. Here's a great recipe for chick pea and sprouted green gram sundal 
Sprouted grains are also used to make bread I brought a loaf from the farmers market recently.

Ingredients:
one portion
  • 1/4 cup of sprouted kala channa
  • a handful of lettuce mine is homegrown
  • about 5 slices of cucumber chopped 
  • a few sliced cherry tomatoes
  • a sprinkle of parmesan 
  • 1/2 tablespoon of olive oil, 1/2 tablespoon of white balsamic and 1/2 teaspoon of honey mixed 
Method:
  1. simple assemble the salad
  2. add the dressing and enjoy 
Being honest the sprouted chick peas weren't really my cup of tea, but I am pleased I learnt how to make them I think as an Indian side dish with spices it would be tasty. 




Does anyone else sprout beans or grains and how do you use them? 


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40 comments:

  1. A beautiful salad! Fresh, healthy and flavorful.

    Cheers,

    Rosa

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  2. What a nice simple fresh delicious salad :)

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  3. I have had sprout beans before in salads and loved them. I like them with watercress and avocado, olive oil and salt. Yummy! :-) Many thanks.

    Greetings from London.

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  4. Used to sprout beans years ago. And I have mung beans in the pantry. Hmmm...

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  5. I've never thought to sprout my own beans before! Very cool!

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  6. Did you leave those chickpeas to sprout or you bought them like that? I never liked sprouted chickpeas somehow..:D

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  7. Beautiful salad Rebecca and I agree on everything you said about Kiran!

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  8. Thanks for mentioning her blog, another one to add to my bloglovin' feed :)
    Love love the colors in your yummy salad -

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  9. Thank you so much for the kind mentions, my lovely friend. Your sprouted salad looks divine. Perhaps you want to try a milder lentil for salads next time, that might change your mind about sprouting. Sprouted kala chana would be divine if cooked in spices :)

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  10. This sounds great. I did sprout some seeds a few years ago but always sprouted too many and then couldn't use them quickly enough!

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  11. Love Kiran's blog and just popped over to check out her sprouting technique! I do love sprouts, but not sure if I've tried sprouted chickpeas before. Thanks for your honesty :-)

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  12. I cannot explain how much I love the fact that you said "I have actually been meaning to sprout beans for the longest time" ...the things we food bloggers say that others think is crazy, hehe. :)

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  13. I'm sorry I've fallen behind here! Love the crafts :) This looks like a delightful salad, Rebecca. I remember sprouting mung beans years ago :) Now, I buy sprouted grain breads at the grocery store - so delicious.

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  14. A healthy and flavorful salad. First time on your site and glad to have found it.

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  15. A wholesome salad, Rebecca. Thanks for sharing.

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  16. This salad is so fresh and satisfying! Looks delicious :)

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  17. I've also been meaning to sprout beans for the longest time. This is just the nudge I needed. Delicious salad!

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  18. thanks and look forward to seeing yours

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