Sprouted Kondakadalai PuliKuzhambu (Sprouted brown chickpeas in tamarind-coconut gravy)

Category:  Kuzhambu Varieties
Preparation Time: 5 mins + time for sprouting
Cooking Time: 20-30 mins 
Servings: 4 servings

Sprouted Kondakadalai Pulikuzhambu

Brown Chickpeas / Kala Channa / Kondakadalai is loaded with nutrients and its very important to add these cute little beans in our regular diet. These protein and fibre rich beans are so beneficial for growing children.

In my blog I have many recipes using Channa and you can find it here: Channa Recipes. I have already posted sprouted channa kuzhambu here: Sprouted channa kuzhambu; but this is an easy pulikuzhambu version.

Sprouting these Chickpeas / Channa increases their nutrient value and these sprouted chickpeas can be used to make sundal, gravies, hummus, added to kootu or making south indian kuzhambu varieties. We can also add them in salads but for easy digestion and for kids, I prefer cooking them.

Since I dont have coconut pieces I had added coconut paste in this kuzhambu, but adding bite sized fresh coconut pieces gives a nice crunch to this:)

Ingredients:

• Sprouted Brown Chickpeas/ Kondakadalai - 1 & 1/2 cup, 
• Tamarind - Lemon sized (Use as needed)
• Sambar Powder - 1-2 Tbsp (Adjust as per spice level)
• Turmeric Powder- 1/2 tsp
• Sesame Oil - 2 Tbsp
• Mustard seeds - 1/2 tsp
• Urad Dhal- 1/2 tsp
• Curry leaves -few
• Asafoetida - a pinch
• Small Onions - 15-20 nos, halved or 1 big onion chopped
• Garlic - 8-10 cloves, chopped
• Tomato - 1, finely chopped
• Coconut - 1/2 cup grated 
• Salt - as required

Variation:

• Instead of coconut paste, we can add chopped fresh coconut pieces 

Method:

• Pressure cook sprouted chickpeas along with little salt until it gets cooked

• Soak Tamarind in warm water and extract juice to around 1 cup
• Grind the coconut with little water into a fine paste 

• Heat sesame oil in the pan, once it  hot add the mustard seeds, followed by Urad dal, curry leaves and asafoetida
• Add chopped onions and garlic cloves, saute for about 3 mins until they get slightly browned

• Add chopped tomato and saute until mushy

• Add the Turmeric and Sambar powders along with required salt 

• Fry for a min in low flame

• Add cooked chickpeas / channa and saute for 3-4 mins

• Now add the tamarind extract

• Allow to boil for few mins in medium flame, Adjust water as per the desired consistency 

• Add the coconut paste

• Mix well and cook in low flame

• Allow to boil for 2-3 mins

• Once its done, switch off

• Serve hot with Rice!