on May 26, 2021, Updated Oct 04, 2023
About Sprouted Chickpea Raita
Sprouted Chickpea Raita is an Indian accompaniment made using sprouted black chickpeas, plain yogurt, and a few spices. It is very healthy and nutritious and a perfect side dish to serve with Indian meals. The sprouted black chickpeas also known as kala chana in India are a rich source of vegetarian protein and they add a perfect bite to the creamy and smooth raita This raita is super easy to make and takes less than 15 minutes to come together. It is a perfect cooling side dish to make for summer meals. This recipe is vegetarian and gluten free. You can easily double or triple it as per your requirements. Here are some more raita recipes that you must try
Banana Raita Lauki Ka Raita Boondi Raita Bathua Ka Raita Kaddu Ka Raita Burani Raita Carrot Raita Cucumber Raita Mango Raita Aloo Raita
Ingredients
This delicious raita needs just 5 ingredients – plain yogurt (dahi, curd), sprouted chickpeas, regular white salt, black salt, and roasted cumin powder. You can either set your own yogurt at home or use store-bought. Use vegan yogurt to make a vegan raita recipe. Sprouted chickpeas are a powerhouse of nutrients. I have used black chickpeas but you can use the white ones too. You can also replace the chickpeas with other sprouted beans like kidney beans or moong beans. If you feel that the raita is too thick, you can add in some milk or water to adjust the consistency. Veggies like chopped tomatoes, onions, shredded carrots, beetroot etc can be added to it too.
How To Make Sprouted Chickpea Raita
Add ½ cup sprouted chickpeas to a pressure cooker along with ½ cup of water and ½ teaspoon salt. Note – You can cook sprouted chickpeas in an instant pot too. I have given the process below. Close the lid of the cooker and pressure cook for one whistle on high heat and then reduce the heat to low. Cook for 5 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and drain the water. Let the chickpeas cool down completely. Whisk 2 cups of yogurt in a medium-sized mixing bowl using a wire whisk. Add the black chickpeas, 1 teaspoon black salt, and ½ teaspoon roasted cumin powder to the bowl and mix well. Add some milk or water if the raita is too thick. Adjust the salt. If the raita is sour, add some sugar to it. Chill for a few hours and serve.
Serving Suggestions
Serve this raita on the side with your everyday Indian-style meals. It also tastes great with pulao, biryani, or even stuffed parathas.
Storage Suggestions
Make raita fresh for the best result! You can cook the sprouted chickpeas and store them in an air-tight container in the fridge for about 2 to 3 days. It will come in handy when you want to make the raita. If you have leftover raita, then store it in an airtight container for up to 2 days.
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