Up your culinary game by using this simple nutrition hack: sprouting your legumes. This Sprouted Black (Kala) Chana Sundal or Usli allows legumes to become more digestible. Tastes great as a snack, a side dish, a breakfast item and perfect even for your lunch box.
Course Appetizer, Main Course, Salad, Side Dish
Cuisine Indian, South Indian
Keyword bengal gram, black chickpea, black chickpeas, chundal, festival food, kadale kalu, kala chana, navarathri, sundal, usli, usuli
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Add black chana to a sprouting jar and add 4 cups of filtered water. Allow to soak overnight.
Drain the water out and place the sprouting jar on its side.
After 24 hours, rinse and drain the black chana and place it back in a warm and dark place. Depending on the temperature, and the freshness of your black chana, you should see sprouts by Day 2.
Pressure cook your sprouted black chana in the Instant Pot for 30 minutes with 1 cup of water. Allow it to release pressure naturally.
Make sure the chana is firmly cooked.
Meanwhile, heat oil in a thick-bottom dish. Splutter mustard and cumin seeds. Add asafetida (hing) and curry leaves.
Add green chilis. Saute for about 30 seconds on medium heat.
Add sprouted black chana (use the liquid in a rasam or soup), salt, turmeric powder, and black pepper powder. Mix well for 1 minute.
Add chopped cilantro, fresh grated coconut, and lime juice. Mix well and serve.