Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Series of Sprouts ~Black Chickpea sprouts

Black chickpeas~Dried ………………………………Black Chickpeas~Soaked

A ganji gudda (loosely woven cotton cloth),
Few seeds or grains,
Water and warm weather

There you go, you have everything you need to create one of the truly miracle foods of nature – the sprouts.

The warm weather during late spring and summer season suits seed sprouting. The seeds germinate quickly and easily, often within a day or two. And this type of natural sprouting process produces superior quality sprouts that taste way better than store bought stuff, I think. There won’t be any such doubts as how old are the sprouts, any chemical spraying involved, etc. After all, you are the one who assisted in the creation of precious life force.

I started this year summer sprouts series with black chickpeas (kala chana). Earthy and nutty, black chickpeas produce robust sprouts. I found that they are little bit tough to digest raw but steam-cooked, they sure make us go shabba shabba.

Black Chickpea Sprouts in Ganji Gudda

How to:

2 cups of black chickpeas (kala chana, Nalla Sanagalu)
Loosely woven cotton cloth (cheesecloth or ganji gudda)

Wash and soak black chickpeas in plenty of water, overnight. They expand considerably, so place them in a big vessel.

In a colander, spread the cheesecloth. Pour away the water and gather soaked black chickpeas. Bring the edges together and tie a knot. Hang the cloth in a windowsill.

Allow to sprout. Usually takes a day or two. Don’t let them dry completely. Remove, sprinkle water and hang again or use a sprayer to keep the cloth moist.

Incase of chickpeas, I usually let the sprouts grow only as long as the seed. Too long a sprout, the seed turn to bitter sometimes.

Remove and simmer them in salted water until they are tender or steam-cook. I usually do steam-cooking or plain stir-fry in guggllu/sundal style.

Sprouted black chickpeas make a great snack, and a good addition to curries/stews/kurmas.

Steam-Cooked Black Chickpea Sprouts ~ Our Weekend Snack

Posted by Indira©Copyrighted in Chickpeas-Black,Sprouts (Molakalu) (Monday June 4, 2007 at 9:45 am- permalink)
Comments (18)

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18 comments for Series of Sprouts ~Black Chickpea sprouts »

  1. Wow, don’t they look gorgeous! Sprouting is a miracle of nature indeed. I love sprouted and steamed cooked grains in a cool salad during summer – mixed with diced cucumber, tomatoes, red onions, cilantro and salt pepper/green chili with a dash of lemon juice. Thanks for inspiring me to get started on these for this season Indira!

    Comment by KitchenAromas — June 4, 2007 @ 10:15 am

  2. Thanks KA.
    You read my mind. That’s what I did with steam-cooked sprouts yesterday.:) It took just few minutes to put together but golly, they tasted so refreshingly pure and fresh.

    Comment by Indira — June 4, 2007 @ 10:47 am

  3. Sprouts are great in summer.And a healthy eat too.This past month I have been trying to include sprouts in atleast one meal every week.I sprout matki,moong,masoor.Will try kala chana once.:) Btw left over sprouts make good sandwich stuffers as well (add some potatoes,onions and seasoninga and stuff a toast sandwich)

    Comment by Supriya — June 4, 2007 @ 10:47 am

  4. I love their little tails… 🙂
    This is perfect for salads, I think. I have never attempted to sprout these before, thanks for the great idea, Indira.

    Comment by Trupti — June 4, 2007 @ 10:52 am

  5. Nice one indira, my mom made a senagala kura with the sprouts and coconut. Its yummy!

    Comment by Deepika Saripalli — June 4, 2007 @ 11:19 am

  6. Sprouted senagalu.. yummy.. My husband loves them sauteed with onions, red chilies and little bit of lemon juice.. Healthy & delicious. Lovely pictures Indira.

    Comment by Pavani — June 4, 2007 @ 11:37 am

  7. kala chana
    senagalu is my all time fav. 🙂
    vayanalu istaru kada…..ufffff those days :):(

    Comment by anusharaji — June 4, 2007 @ 12:29 pm

  8. What a healthy food? looks great. Thanks

    Comment by Jyothi — June 4, 2007 @ 12:36 pm

  9. Indira, I sprouted senagalu over the weekend too. I made pulusu with swiss chard and added steamed spouted senagalu. Don’t know if this is a traditional combination, but it was a huge hit. It was nice to be able to cook a locally available green vegetable. I’m looking to your blogpost on swiss chard some time.

    Comment by Padmaja — June 4, 2007 @ 12:42 pm

  10. Indira! i have been visiting ur site from 3 months but this is my first comment.
    i love ur site.i am newly married and new to day starts with opening your site as whatever i cook which is from ur site only..
    i like the way u present the recepies,that too categories wise with easy method..

    Comment by Anu — June 4, 2007 @ 1:54 pm

  11. Warm weather and spring….thats wonderful..its winter here downunder and sprouting anything is a challenge.

    Comment by freshma — June 4, 2007 @ 3:18 pm

  12. Those sprouted senagalu look great indira. I luv them.

    Comment by sowjanya — June 4, 2007 @ 3:58 pm

  13. Never had sprouted kala-chana, though I regularly use them just as.
    Will they go in a salad too ?

    Comment by Sreenidhi — June 4, 2007 @ 5:23 pm

  14. Hey Indira, that looks good and so healthy. We sprout all kinds of pulses – math, green gram, peas, chick peas. I like your idea of using a sprayer. They taste awesome in salads, I prefer them parboiled or as you say, steam-cooked. I also prefer using this sprouted version for a veggie. We love its simplest veggie version with oil and tempering and simply spices from the masala kit with a dash of dried mango powder. This is mostly accompanied with Kadhi in which 2 ladles of the veggie are tossed in. Simply tasty. It is called Chana ri dal aur chana ri kadhi.

    Comment by Pritya — June 4, 2007 @ 6:06 pm

  15. its like a magic!!! how dry beans which looks almost dead can bring back to life with those little sprouts. every time i see these beans/lentils sprout i turn into a kid and watch them in awe… beautiful pics indira and vijay… thank u for creating another magical experience:)

    Comment by sia — June 5, 2007 @ 5:13 am

  16. Indira,

    The sprouts look great and thanks for the detailed method on how you bring these to life. You are so right about being cautious of not eating them raw. Last year, I had sprouted green gram (pesallu) and was so excited, ate a quarter pound of them raw and had a nasty indigestion experience ;o) I should try steam cooking them this time 🙂


    Comment by Nav — June 5, 2007 @ 7:38 am

  17. Supriya: What a great plan! I am also planning to do that throughout this summer. One variety for each week. Let’s see how that goes.:)

    They taste quite good, Trupti. Give it a try.

    Deepika: A classic recipe. Somehow, fresh coconut addition brings magic to these types of sprouts. Isn’t it?

    Thanks Pavani. Vijay too.:) He loves dubba sanagalu prepared guggullu style.

    Anusha: Vaayanalaki vellede veeti kosam kada chinnappudu. :)Yum, yum treat.

    They really are healthy food. Thanks Jyothi.

    Hi Padmaja, I would love to try swiss chard pulusu you have mentioned. So-far the only things I cooked with this green veggie are pappu(dal) with toordal and simple stir-fry like we do with spinach.

    Hi Anu: Glad to hear that you find Mahanandi useful. Congratulation to newly weds.
    Happy cooking!

    Finally a tiny bit of info about mysterious freshma.:) So, you are from AU/NZ.

    Me too. Thanks Sowjanya.

    Sreenidhi, yes steam-cooked ones make a great addition to salads.

    Pritya: The kadi combination sounds good to me. Another splendid recipe idea, thanks very much for sharing.

    Sia: They look so pure and fresh just like fresh snow.:) Sprouts are magic, I agree.
    Thank you!

    Sorry to hear about the indigestion experience, Nav.:) Yep, cooking will make these big type of seed sprouts little bit easy to digest.

    Comment by Indira — June 5, 2007 @ 8:54 pm

  18. I’ve just started sprouting, and do a flash steaming for about a minute in my pressure cooker to sterilize the sprouts.

    How long do you steam your sprouts, and does it depend on the variety (black chickpeas longer than black-eye beans)?



    Comment by Laura @ hip pressure cooking — December 21, 2011 @ 12:34 pm

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