Sprouted black chickpea curry. An easy one pot dish made in a pressure cooker. So healthy and delicious. Vegan and Gluten Free Recipe.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: Gluten-free, Vegan

Ingredients

  • 1 cup Black chickpeas ((soaked and sprouted 2 days))
  • 2 cups water
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon fennel seeds ((optional, I like fennel in my curries))
  • pinch of asofetida ((hing))
  • 4-5 curry leaves
  • 1 Serrano Chili chopped
  • 1/2 medium onion chopped
  • 2 to matoes chopped
  • 1/2 teaspoon ginger chopped ((can use ginger paste instead))
  • 3-4 cloves of garlic chopped ((can use garlic paste instead))
  • 2 teaspoons oil
  • cilantro for garnish

Method

  1. In a pressure cooker, Add oil and heat on medium.
  2. Add in the mustard seeds when the oil is hot.
  3. Add in the asofetida and the curry leaves and mix for 10 seconds.
  4. Add in the cumin and coriander powder, fennel seeds, Serrano chillies, ginger, garlic and onions and cook for 4-5 minutes until onions are translucent.
  5. Add in the turmeric and tomatoes and cook for 2 minutes.
  6. Add in the sprouted chickpeas, salt, and water and mix well. Close the cooker and pressure cook for 2-5 whistles. (depends on how cooked or squishy you want the chickpeas, the black ones take longer to cook)
  7. Wait for the pressure to release before opening. Adjust for salt and spice (black pepper) by taste. Serve hot garnished with Cilantro! Serve with hot Rotis, Naan or rice, some yogurt, onion/carrot salad and pickles!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.