चना चाट

Chana Chaat

1. Soak the Chana:
   • Soak 1 cup of kala chana in triple the amount of water for the entire night (approximately 8-12 hours).
2. Drain and Prepare for Sprouting:
   • After soaking, drain the water using a strainer.
   • Tie the soaked chana in a moistened muslin cloth or place them in a fruit basket covered with a cloth. This helps in creating the right environment for germination.
3. Sprouting:
   • Sprinkle water on the tied chana every 4-5 hours to keep them moist.
   • Within 24-48 hours, the chana will start to sprout. You can keep them for a longer time if you prefer longer sprouts.
4. Cooking the Sprouted Chana:
   • Once sprouted, wash the chana in clean water.
   • Heat 1 tablespoon of oil in a pan on medium heat.
   • Add a pinch of heeng (asafoetida) to the hot oil.
   • Then, add the sprouted chana and stir.
5. Seasoning:
   • Add salt and red chilli powder to taste, and mix well.
   • Cook the chana for 5 minutes, stirring occasionally.
6. Finishing Touch:
   • Turn off the flame and squeeze the juice of one lemon over the cooked chana.
7. Serve:
   • Serve the sprouted kala chana hot as a healthy and flavorful snack.

Enjoy your nutritious and delicious sprouted kala chana!