Sprouted Kala Chana Amti Video by Tarla Dalal

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Like Sambhar is to Tamil Nadu, Amti is to Maharashtra. Amti is a flavourful dal preparation that is frequently prepared in Maharashtrian households. It is a versatile dish with many variants, and this particular one is a Sprouted Kala Chana Amti. It is rich in fibre and protein due to the use of kala chana, which is sprouted to ease digestion and improve the nutritional profile. When cooked with a masala paste of onions and dry spices, the Amti becomes quite irresistible, making it a perfect choice for weight watchers who like to enjoy tasty and spicy food.

Recipe Description for Kala Chana Amti, Maharashtrian Kala Chana Ambti

Preparation Time: 10 mins
Cooking Time: 21 mins
Makes 4 servings
Show me for servings

Ingredients

For Kala Chana Amti
1 1/2 cups sprouted kala chana (brown chick peas) , refer handy tip
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
7 to 8 curry leaves (kadi patta)
1/4 cup finely chopped onions
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder

For The Onion Paste
1/2 cup roughly chopped onions
4 cloves (laung / lavang)
1 cardamom (elaichi)
2 small sticks cinnamon (dalchini)
1 star anise (chakri phool)
6 black peppercorns (kalimirch)
2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/2 tsp caraway seeds (shahjeera)
7 to 8 garlic (lehsun)
3 whole dry kashmiri red chillies , broken into pieces

For The Garnish
2 tbsp chopped coriander (dhania)

Method

For the onion paste

Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 4 to 5 minutes or till the onions turn light brown in colour. Keep aside to cool slightly.
Blend the mixture in a mixer to a smooth paste using 2 tbsp of water. Keep aside.

How to proceed

To make {span class="bold1"}kala chana amti{/span}, combine the sprouts, 1½ cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape befoe opening the lid.
Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the asafetida and curry leaves and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for another 2 minutes or till the onions brown.
Add the turmeric powder and chilli powder and sauté on a medium flame for a few more seconds.
Add the onion paste and sauté on a medium flame again for 2 minutes.
Add the kala chana (along with water in which they were cooked) and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasaionally.
Serve the {span class="bold1"}kala chana amti{/span} immediately garnished with coriander.

Handy tip:

For 1½ cups of sprouted kala chana, soak ¾ cup of raw kala chana in enough water in a bowl overnight, drain them and keep aside to sprout for 12 to 15 hours.

See step by step images of Kala Chana Amti, Maharashtrian Kala Chana Ambti Recipe

RECIPE SOURCE : Cooking with 1 Teaspoon of Oil