Sprouted Chick Peas Curry

Chick peas are highly nutritious and they contain maximum of 25% protein. If you want to lose weight, have chick peas with two rotis for lunch at least 3 days a week. Chick peas fills your stomach quite well just like sprouted green gram.

There are two types of chick peas. Here I use desi chickpeas which are smaller in size with a thick seed coat.They appear dark brown in colour and take 24 hours to get the sprouts.



  • One cup of sprouted chick peas
  • One big onion
  • One tomato
  • One red chilly
  • one green chilly
  • 3 flakes of garlic
  • One hand full of mint leaves
  • A small piece of ginger
  • One teaspoon of hing (asafoetida)
  • One teaspoon of jeera
  • One teaspoon of daniya
  • One teaspoon of mustard
  • One teaspoon of urad dal
  • Few curry leaves
  • Few coriander leaves
  • One teaspoon of lemon juice
  • 11/2 teaspoon of cooking oil
  • Salt as required



  1. Cook sprouted chick peas with enough salt and water till it becomes soft.
  2. Cut onion into small pieces.
  3. Grind onion, tomato, ginger, garlic, red chilly, mint leaves, jeera (cumin seeds), daniya (coriander seeds) into a fine paste.
  4. Put 11/2 teaspoon oil in a pan.
  5. Add mustard and urad dal. Let it splutter.
  6. Add green chillies , curry leaves and hing.
  7. Add the remaining cut onion and fry till it becomes soft.
  8. Add the ground paste and fry till it becomes dry.
  9. Add the boiled chick peas and fry for 5 minutes.
  10. Remove from the burner, add lemon juice and stir it well.
  11. Garnish with coriander leaves.

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