Sprouted Black Chickpea Curry

Black chickpea/ Bengal Gram/ Black garbanzo is one of the other beans curry that is cooked up quite frequently in this house. I usually sprout them to help reduce the excessive bad sugars which do not get digested well.. a problem with most whole beans and lentils. This dish can be made after soaking them overnight as well. I wanted the beans just about soft but not very squishy, so I pressure cooked for 2 whistles. For squishier and more curried beans curry, do 4-5 whistles and then mash the beans a little.

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Ingredients:

• 1 cup of Black chickpeas soaked and sprouted ( 2 days)
• 2 cups water
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon turmeric
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon fennel seeds(Optional, I like fennel in my curries)
• pinch of asofetida(hing)
• 4-5 curry leaves
• 1 Serrano Chili chopped
• 1/2 medium onion chopped
• 2 tomatoes chopped
• 1/2 teaspoon ginger chopped ( can use ginger paste instead)
• 3-4 cloves of garlic chopped (can use garlic paste instead)
• 2 teaspoons oil
• cilantro for garnish

Directions:

1. In a pressure cooker, Add oil and heat on medium.
2. Add in the mustard seeds when the oil is hot.
3. Add in the asofetida and the curry leaves and mix for 10 seconds.
4. Add in the cumin and coriander powder, fennel seeds, Serrano chillies, ginger, garlic and onions and cook for 4-5 minutes until onions are translucent.
5. Add in the turmeric and tomatoes and cook for 2 minutes.
6. Add in the sprouted chickpeas , salt, and water and mix well. Close the cooker and pressure cook for 2-5 whistles. (depends on how cooked or squishy you want the chickpeas, the black ones take longer to cook)
7. Wait for the pressure to release before opening. Adjust for salt and spice (black pepper) by taste. Serve hot garnished with Cilantro! Serve with hot Rotis, Naan or rice, some yogurt , onion/carrot salad and pickles!

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