CORN AND BLACK CHICKPEAS SPROUTS SALAD

corn and channa salad 1

Sprouting about

Sprouted grains is the most nutritious way of eating them.

Pick a lentil/grain you want to sprout – chickpeas, black chickpeas, green gram, brown gram, kidney beans …

Wash the lentil/grains well under running water and drain all the water.

Now soak it in fresh clean water for at least 10-12 hours depending upon the lentil/grain. The lentils/grains will soak up the water and double in size. Drain all the remaining water.

What I do now is take a gas steamer and add some water in the bottom part. On the top part with the holes, I spread out the soaked lentils. I put the lid on and place the steamer in the microwave as it requires a dark warm place to sprout. It usually takes about a day or maybe less for some lentils to sprout.

You can also make sprouts using the muslin cloth method or even with a special sprout machine.

In this recipe, I have used black chickpeas sprouts. I soaked it in the morning and then placed them for sprouting for about a day.

Ingredients

 

1. Black chickpeas sprouts – 1 cup

2. Sweet corn kernels – 1 cup

3. Coriander leaves – 2 tbsp

4. Pepper powder – 1/2 tsp

5. Red chilli powder/Flakes – 1/2 tsp

6. Lemon juice – 1 tsp

7. Extra virgin olive oil – 1 tbsp

8. Salt – 1 tsp or to taste

 

corn and channa salad 2

Method

1.

In a gas over steamer, place water in the bottom container and put it on heat to start boiling. Spread the sprouted black chickpeas and corn kernels on the steam tray. Once the water is boiling, place the tray and cover. Steam for about 10 minutes. The black chickpeas should become a little soft and the sweet corn kernels plump and juicy. Once done turn off the heat and remove the steamed ingredients into a bowl.

2.

Add salt, pepper powder, red chilli flakes, chopped coriander leaves, lemon juice and extra virgin olive oil. Mix everything well.

3.

Check the seasoning and serve warm or cold.

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