Black gram or kala chana is a much more heartier version of chickpeas. It has a comparatively higher fibre content and a higher nutrient value, not to mention it is tastier too!
The way I like to make these is to sprout them! So what I do is, I soak the beans overnight and then rinse them the next morning and place the beans in a colander for around 24 hours.
Sprouted beans are tender and healthier than their non sprouted version.
This is what the beans look like once sprouted.
The recipe I use to make this is very simple and it’s more of a dry beans recipe.
I start off by chopping one onion and around 10-12 garlic cloves.
I heat up 2 tbsp of ghee in a pressure cooker and add a tsp of cumin seeds and let them crackle. I then add the garlic and let it turn golden brown before adding the chopped onion. Saute the onion till it turns translucent. To this I add a half tsp of turmeric powder and 1 tsp of everest kitchen king masala. I find that this imparts great flavour.
Saute the masala for 30 secs. Then add the sprouted kala chana and 1 and a half tsp of pink himalayan salt. Stir well and add 1 cup of water.
Pressure cook for 3 whistles on low flame. Switch the flame off and let the pressure release naturally before opening.
Enjoy! I urge you to try this recipe, it truly is delicious.