Curry Leaf Tadka Moong Sprouts & Black Chana Warm Salad
This Curry Leaf Tadka Moong Sprouts & Black Chana Warm Salad is a nutritious and flavorful dish, combining the goodness of sprouted moong (green gram) and black chana (black chickpeas) with a tempering of fragrant curry leaves and spices. Rich in plant-based proteins and dietary fiber, this salad is perfect as a standalone meal or as a side dish. It is naturally gluten-free and can be made vegan with minor adjustments.
Nutrition Facts
Per serving
Energy
115 kcal
Protein
6 g
Carbs
18 g
Fat
3 g
Fiber
5 g
Ingredients
Black Chickpeas (Raw)
0.25 cup (50g)
Common salt
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
lemon juice
1 tsp (5g)
Curry leaves
10 number (2g)
Black Mustard Seeds
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Green gram, whole
0.25 cup (50g)
Cumin seeds
0.5 tsp (2.5g)
Chopped Onion
1 small cup (100g)
Cucumber
0.5 cup, chopped (100g)
Instructions
Preparation
Sprouting the Moong: Soak green gram overnight, drain the water, and leave it in a warm place for 24-36 hours until sprouts form.
Cooking Black Chana: Soak black chickpeas overnight and cook in a pressure cooker with water until soft (about 3-4 whistles). Drain and keep aside.
Cooking Steps
Heat oil in a pan over medium heat.
Add mustard seeds and let them splutter. Then add cumin seeds and sauté for a few seconds.
Add curry leaves and chopped green chilies. Sauté for 1-2 minutes until the aroma is released.
Lower the heat and add turmeric powder. Mix well.
Add sprouted moong and cooked black chana (Black chickpeas) to the pan. Toss well to coat them with the spices.
Add salt and cook for 2-3 minutes to warm the salad (do not overcook to retain the crunch of sprouts).
Turn off the heat and mix in lemon juice and chopped Onion, cucumber and coriander leaves.
Serve it.