Growing sprouts at home is easy. It is fresh, hygienic and free of any contamination that store-bought sprouts may have. Here is a guide on sprouting white chickpeas at home. There are two ways of growing sprouts, either using a container with breathable lid or tightly wrapping it in a clean porous cloth.
Thenga Manga Pattani Sundal popularly known as ‘Beach Sundal’, is a scrumptious snack that takes me down the memory lane of relishing this at Marina Beach, Chennai. ‘Thenga’ in Tamil means coconut, ‘Manga’ means Mango (here, raw mango) and ‘Pattani’ means dried peas.
How to make Thenga Manga Pattani Sundal?
Prepared with very few commonly-used ingredients, the sundal is flavourful with the slight hint of tanginess from raw mangoes. This recipe can be made during Navratri festival as bhog. It can also be served as a party appetizer or as an evening snack along with tea. And also, a good breakfast option if you are aiming to have nourishing food with less oil as your first meal.
Dried yellow peas / Sukha Mattar – 1 cup
Haldi – a pinch
Salt to taste
Refined oil – 2 tsp
Mustard Seeds Rai – 1/4 tsp
Asofoetida / Hing – a pinch
Curry Patha – 3 or 4 leaves, torn into pieces
For Masala Paste
Coconut – 1 tbsp, grated
Green chilly – 1, small-sized
Ginger- 1/4 inch piece
Curry Leaves – 4 or 5 leaves
Raw Green Mango – 1 tbsp, finely chopped
Cucumber – 1 tbsp, finely chopped
Carrot -1 tbsp, finely chopped
Coconut – 1 tbsp, finely chopped
Wash and soak dry yellow peas in warm water for 1 hour or soak it overnight in normal water.
Add haldi, salt and pressure cook them till 6-7 whistles. The peas should be cooked soft but firm.
Once the pressure gets released, drain the water and let it cool.
Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
In a kadai heat oil, add rai and let it splutter.
Add hing, curry leaves and grounded coconut masala. Saute briefly for a minute.
Add boiled dry yellow peas. Mix well, adjust the salt if required.
Remove from flame. Let it cool for a minute.
Garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot.
Take care not to overcook the dried peas as it may change the taste and texture of the recipe.
A wholesome salad, so refreshing to relish at any time of the day! Loaded with proteins, vitamins and minerals like acetic acid, dietary fiber, folic acid, potassium, it tastes delicious, crisp and crunchy with subtle tanginess.
How to make Black Chick Peas and Corn Salad with ACV Dressing?
This power-packed salad calls for boiled black chickpeas, boiled potatoes, blanched corn and carrot, cubed cucumber, a hint of fresh basil leaves and a unique dressing with BRAGG’s Organic Raw ACV that renders sharp, distinct flavour and slight tanginess to the salad.
It can be munched as a snack as such or can be included in breakfast or in lunch. It is a smart pick to make kid’s lunch box, more colourful and healthier. A great option to serve in parties or get-together as it can be stuffed or filled in canapés and rolls, etc.
Black Chickpeas / kala Chana – 1/2 cup
Sweet Corn – 1/2 cup, blanched
Potatoes – 1/4 cup, peeled, finely cubed
Carrot – 1/4 cup, finely cubed
Cucumber – 1/4 cup, finely cubed
Fresh Basil Leaves – 2 tsp, finely chopped
BRAGG’s Organic Apple Cider Vinegar – 1 tsp
Salt and pepper to taste
Soak black chickpeas overnight and cook them with salt in pressure cooker for 5-6 whistles. Drain and let them cool.
Boil finely chopped potatoes. Drain excess water and let it cool. The chickpeas and potatoes should be soft but firm in shape.
Blanch Sweet corn.
Carrots can be added either raw or blanched. I have used finely chopped raw carrots.
Mix a tsp of BRAGG’s Organic Raw Apple Cider Vinegar, salt and pepper in a bowl.
In a large bowl, mix boiled chickpeas, sweet corn, potatoes, carrot, fresh basil leaves and drizzle the ACV dressing over the salad.
My feedback for BRAGG’s Organic Raw Unfiltered Unpasteurized Apple Cider Vinegar with the ‘Mother’…
1. BRAGG’s Apple Cider Vinegar, made by fermenting organically grown apples is a raw, unfiltered, unpasteurized, Non-GMO, kosher, certified organic by organic certifiers and naturally gluten-free vinegar.
2. Flavour: It has a strong, distinctive flavour which makes the dish that much more appetizing.
3. Taste: It tastes sour due to the fermentation of sugars in apples that gets converted to acetic acid, the main component in BRAGG’s ACV.
4. Colour and Texture: It is golden in colour and has a cloudy residue at the bottom of the bottle as it contains ‘The Mother’ of vinegar, naturally formed strand-like protein enzymes and good bacteria. As per the instructions mentioned by the company, shake the bottle well before using.
5. Packaging and Shelf Life: The nutrition facts and directions for use mentioned on BRAGG’s ACV bottle help the users to know its benefits well. It has a shelf life of more than 5 years as per the expiry date mentioned. It needs no refrigeration as it is diluted to 5% acidity.
6. Health benefits: It has antioxidant, anti-viral, anti-bacterial and anti-fungal properties. Moreover, it is rich in vitamins and minerals like acetic acid, folic acid, potassium, etc. It is highly recommended for boosting energy, detoxification, reducing weight, lowering blood pressure and cholesterol, strengthening immune system, improving digestion and more.
7. Culinary uses: Enhances flavour and taste in the dishes like salads, soups, health drinks, juices, smoothies, curries, cakes or desserts, dips, sauces, etc while making them more appetizing and healthier.
8. Other uses: A great pick for soothing irritated skin, hair conditioning, toning, removing warts and moles, curing insect bites etc.
Click the following links for recipes using BRAGG’s Organic Raw Unfiltered Unpasteurized Apple Cider Vinegar with the ‘Mother’ and Lyva Naturally Organic Raw Chia Seeds..