Sprouted Baked Channa

Continuing with my interest in sprouting the other day I started some kala channa, black channa dhal to sprout. The black channa dhal are smaller in size and it is used a lot in south indian cooking. This is one of my favorite's for making sundals. We also make a yummy kulubu out of this channa. I was browsing Mallika Badrinath's 100 Masala's and Kuruma recipe and came across this one. It tastes pretty good almost like a chhat but it also tasted good as a side for roti.

Ingredients :
For the channa
- 2 cups black channa sprouted (white/canned chick peas will work great too)
- 1 onion finely chopped
- 2 green chilies slit
- 1 potato (cut this in big cubes)
- 2 tbsp oil
- salt to taste

For the chutney (Grind these to make the chutney)
- 1 bunch corriander/cilantro leaves
- 1/4 cup mint leaves
- 1/4 tbsp jeera or just use ground jeera powder
- 1 tsp sugar
- 1 tbsp lemon juice (optional)
- 3 green chilies (adjust to your taste)

For sweet sauce (Grind this to a fine paste)
- 1 cup water from the tamarind juice
- 2 tbsp jaggary/Brown sugar
- 3 pitted dates

Method:

1. Cook your sprouted channa until it becomes soft. I used my slow-cooker for this. I had to boil my sprouts for 8 hours at a low heat to get the required consistency.
2. Set your oven to broil (400F degree) and broil your potatoes for 10 minutes or until it is golden brown. The recipe calls for deep frying but to avoid the oil I decided to broil it.
3. In a pan add oil and fry the green chilies and onion till they become golden brown.

Putting this together

Coat an oven proof bowl with oil. Add a layer of the cooked channa. Top it with the onions and chilies. Now add a layer of the chutney. Top it with the broiled potatoes. Add another layer of channa and top this layer with the sweet sauce. Bake this in a 350 degree oven for 20 minutes. Garnish with chopped raw onions (optional) and cilantro and serve it hot. If you are using this as a side to roti I would try to use more of the chutney and less of the sweet sauce.

Sending this one to book marked recipes hosted by Priya(Yallapantula) Mitharwal.
I am also sending this to Priya's Easy N Tasty - Let's sprout event.