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Cooking Time: 15 Minutes
Preparation Time: 1 Day (For Soaking)
Total Serves: 2

The Ingredient List

  • MAGGI Imli Sauce - 1 Tablespoon
  • Sprouted Kala Chana - 1 Bowl
  • Water - 1 Glass (To Boil)
  • Salt - 1 Tablespoon
  • Oil - 1 Tablespoon
  • Jeera (Cumin) Powder - 1 Tablespoon
  • Dry Dhania Powder - 1 Tablespoon
  • Red Chilli Powder - 1 Tablespoon
  • Haldi (Turmeric) Powder - ½ Tablespoon
  • Onion - 2 Tablespoons (Finely Chopped)
  • Tomatoes - 3 Tablespoons (Finely Chopped)
  • Fresh Coriander - 2 Tablespoons (Chopped)
  • Fresh Lemon - 1 Tablespoon
  • Oregano - 1 Tablespoon

The Easy Steps

  1. Take kala chana in a big bowl. Rinse in water once and then soak in 2 glasses of water for 10-12 hours or overnight. 
  2. Drain the water and rinse again to get rid of the smell of soaked stagnant water. Spread out the chickpeas in a wide container, Cover with a cotton napkin. After 10-12 hours, you will get sprouted chana.
  3. In a cooker, add sprouted chana, 1 glass of water to boil, and salt (1 tablespoon). Allow 3 whistles. 
  4. Take a pan, add 1 tablespoon oil, and heat on low flame. Then add 1 tablespoon Jeera powder, 1 tablespoon dry dhania powder, 1 tablespoon red chilli powder, ½  tablespoon haldi (turmeric) powder, and 1 tablespoon MAGGI Imli sauce. Then add boiled chana into the pan, sauté for 2 mins.
  5. Take one serving bowl, add sautéd chana, add 2 tablespoons finely chopped onion, 3 tablespoons finely chopped tomatoes, 1 tablespoon fresh Lemon, 1 tablespoon oregano and mix well. 
  6. Garnish with 2 tablespoons fresh coriander, and ready to serve for 2.