Bengal Gram (kala chana) Sprouts Salad

Sprouts have long been famous as “health food.” Whole pulses like moong, chana, chole, chawli, rajma, masur etc., can be easily sprouted. These sprouts are the energy foods for the body.

I make kala chana or bengal gram sprouts very often at home and like to have it raw in a salad. apart from the energy it provides all vitamins when consumed raw.

Sprouting is soaking, draining and then rinsing seeds at regular intervals

until they germinate, or sprout. I usually make sprouts in one day. But if you want the long , tender and juicy white sprouts you can keep it an additional day to grow longer.

Take 1 cup of black gram, wash it and then soak it in a bowl in 2 cups of water, preferably in a warm spot. Cover and wrap the bowl tightly with a muslin or thick cotton cloth.

After 12 hours uncover the bowl and you will find that the gram has softened and there are very small sprouts appearing. Drain the remaining water (you may use this water in your cooking, i add it to my juice, since it has some nutrition dissolved in it), very lightly rinse the gram and again cover it and keep it in a warm place.
After another 12 hours you will see long white sprouts growing out of the gram. The sprouts are ready now.
make this salad very often and it is great both in taste and nutrition.


1 cup sprouted black gram
1 big Roma tomato finely chopped
1 white onion finely chopped
1 green chili (jalapeño) finely chopped (optional)
2-3 sprigs of fresh cilantro (or your favorite herb)
1 tbspn Extra virgin olive oil
Juice of 1 lemon
salt to taste
pepper
chat masala(optional)

In a mixing bowl add sprouts, chopped tomato, chopped onion, jalapeño. Add olive oil, lemon juice, salt pepper, chaat masala. Toss and mix evenly. Garnish with finely chopped cilantro. Serve this energy packed salad cool with soups and toasts or as a side.

Variation:

1. Add 1/2 cup of cottage cheese or paneer cubes.
2. Add one ripe banana cubed.