Masala Chana

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Yields1 Serving
Ingredients
 100 g Kala Chana (Black Chickpeas)
 1.51 tbsp Masalo (Spices)
 Black salt, Dry Coriander seeds powder
 Hing (Asafoetida)
 Sea Salt, Pinch of turmeric)
  Chat Masalo
  Red Chilli Powder
 11.50 Oil (just enough to stick spices to kala chana)
 150200 g Onion
 56 tbsp Fresh Coriander
Directions
1

Soak the kala chana (1 day in advance—as per instruction given below)

2

Finely chop the onion

3

Prepare Masalo by mixing all spices in a small bowl

4

Clean, wash and dry and finely chop the coriander

5

Leave aside little bit of fresh corianderfor garnish

6

Soak the kala chana in water for 10 to 12 hours. Then remove the kala chana from the water and leave it in strainer or colander to make it sprout.

7

Once the kala chana is sprouted transfer it to a bowl. Add onion, masalo, fresh coriander and little bit of oil and mix everything well.

8

When serving add finely chopped fresh coriander on the top.

Ingredients

Ingredients
 100 g Kala Chana (Black Chickpeas)
 1.51 tbsp Masalo (Spices)
 Black salt, Dry Coriander seeds powder
 Hing (Asafoetida)
 Sea Salt, Pinch of turmeric)
  Chat Masalo
  Red Chilli Powder
 11.50 Oil (just enough to stick spices to kala chana)
 150200 g Onion
 56 tbsp Fresh Coriander

Directions

Directions
1

Soak the kala chana (1 day in advance—as per instruction given below)

2

Finely chop the onion

3

Prepare Masalo by mixing all spices in a small bowl

4

Clean, wash and dry and finely chop the coriander

5

Leave aside little bit of fresh corianderfor garnish

6

Soak the kala chana in water for 10 to 12 hours. Then remove the kala chana from the water and leave it in strainer or colander to make it sprout.

7

Once the kala chana is sprouted transfer it to a bowl. Add onion, masalo, fresh coriander and little bit of oil and mix everything well.

8

When serving add finely chopped fresh coriander on the top.

Masala Chana