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.
Dal is that quintessential dish in every Indian kitchen. Usually every family has their own unique spin on a dal recipe and this one is one where all the ingredients for the tadka and the ‘bagar’ is cooked together with the dal.
Here I am using equal parts of the pro nature 5 in one dal alongwith regular moong dal for the meal to be a little more nutritious.
Wash and soak dal and keep aside. Then cut 2 medium onions, 1 tomato, 10 cloves of garlic, 1 inch piece of ginger and 2 green chillies. You can add less or keep the chilies whole without cutting them if you don’t like the spice
In a pressure cooker heat 2 tbsp of ghee and add a tsp each of cumin seeds and mustard seeds. Let them crackle and then add the garlic,ginger,green chillies and 8-10 curry leaves.
Once the garlic turns golden add the chopped onions and saute till translucent.
Add the chopped tomato and cook till the tomato turns mushy.
Add 1 tsp of turmeric powder, 1/2 tsp of pepper powder, 1/2 tsp of red chilly powder and saute for 2 minutes.
Then add the washed dal to this and stir for a couple of minutes. Add 2 tbsp of chopped coriander leaves and mix. Now add 3 and a half parts of water to the dal and stir well.
Then add 1 1/2 tsp of salt( salt to taste) and 1/2 tsp garam masala. I used the badshah garam masala.
Pressure cook for 3 whistles on a low flame and let the steam depressurize naturally.