Bored of your usual raita recipes? Then try this Sprouted Chickpea Raita to serve with your Indian meals. It is easy, protein-rich, and a perfect accompaniment for your summer meals. Here is how to make it (vegetarian, gluten-free).
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
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.
Frequently Asked Questions
Wash and soak the black chickpeas in enough water for about 8 to 10 hours or overnight. Once they are soaked, drain the water completely, rinse them with clean water, and tie them in a clean damp cotton cloth (you can use a cheesecloth too).
Place the tied cloth in a colander and cover it with a plate. Keep it aside at a warm place for about 2 days. You will get perfectly sprouted chickpeas to use in the raita or other dishes.
Rinse and add the sprouted chickpeas in an instant pot. Add ½ cup water into the instant pot. Secure the lid and close the pressure valve. Set the instant pot to high-pressure cooking for 5 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure by opening the pressure valve. Open the lid of the pot. The sprouted chickpeas are ready to use.
Serve this raita on the side with your everyday Indian-style meals.
It also tastes great with pulao, biryani, or even stuffed parathas.
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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Sprouted Chickpea Raita Recipe
- ½ cup sprouted chickpeas
- ½ teaspoon regular white salt
- 2 cups plain yogurt (dahi, curd)
- 1 teaspoon black salt
- ½ teaspoon roasted cumin powder
- Add sprouted chickpeas to a pressure cooker along with ½ cup of water and white 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 yogurt in a medium-sized mixing bowl using a wire whisk.
- Add the cooked sprouted black chickpeas, black salt, and 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.