Moong Chane ki Kadhi (Brown chickpeas and Green gram Sprouts in chickpea yogurt gravy) is one of my favorites. It was my mom’s go to vegetarian winter dish for her kids as it was nutritious and tasty.
Tell me more about these Legumes!
Kala Chana (or Brown chickpeas) are Indian garbanzo beans. It’s rich in proteins, fiber and other micronutrients.
Moong (or Green gram) is a good source of lean protein which helps you control your weight. It’s also a non-meat source of Iron.
Related Recipes: Dal Makhani, Green Gram Dal Makhani, Khatti Dal, Phiki Dal
Are Sprouts healthy?
Sprouts are healthy as they contain all the nutrients that a plant needs for it’s growth. The process of sprouting activates enzymes, making them easier to digest. It also increased the bioavailability of proteins and other nutrients.
My recipe combines these nutrient powerhouses with yogurt gravy. Hope you enjoy making and eating it as much as we do 🙂
Moong Chane ki Kadhi
- 1/2 cup Kala Chana or Brown chickpeas
- 1/2 cup Moong or Green gram
- 4 tbsp plain yogurt or Greek Yogurt
- 2 tsp Besan or Chickpea flour
- 1-2 whole bay leaves or Tej patta
- 5-6 whole cloves
- 5-6 whole cardamon use the pods
- 1/4 tsp cinnamon or 1-2 1/2 inch cinnamon sticks
- 1 tsp Ginger garlic paste
- 1/4 big Red Onion chopped
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric
- 1/2 tsp garam masala powder
- 2-3 Green chili or Thai green chili
- 2 tbsp Cilantro for garnish
- Salt to taste
- Water as required
- 1 tsp Cumin seeds
- 1 tbsp cooking oil
- 2-3 days prior to cooking this kadhi, plan the sprouting.
- In a medium sized bowl, wash the lentils and soak overnight, while covering the mouth of the bowl (with a lid or foil). Next day, drain the water, leaving very little behind. Cover the bowl and leave it for another day. Your legumes would have sprouted the second day.
- You can store these legumes for a day or two in a refrigerator. For long term, store it in a freezer.
- Take the desired quantity of sprouts and pressure cook for 2 whistles.
For Kadhi/ chickpea gravy
- Take yogurt in a medium mixing bowl and beat it to get a smooth consistency. Add besan (chickpea flour) and salt and mix well. Keep it aside.
- Heat oil in a medium sized pot and add bay leaves, cloves, cardamom pods, cinnamon powder and cumin seeds. Cook for 1/2 minute.
- Add onions and cook until it turns pink and translucent. Now add ginger garlic paste and cook for 1/2 minute.
- Add red chili powder and turmeric and cook for another 1/2 minute.
- Now add the yogurt mixture. Stir continuously until bring the gravy to a boil.
- Now add the cooked sprouts, green chili and garam masala. Let it boil for another 10 minutes.
- Remove from heat and garnish with cilantro.
- Enjoy this tasty kadhi with hot parathas (Indian flatbread) or steamed plain rice.
- The yogurt mixture should be continuously stirred while bringing it to a boil. This is important so that we can avoid splitting of the yogurt. Once yogurt comes in contact with heat, it curdles and splits. To avoid this flour and salt is added.