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    Whisk Affair » Recipes » Indian » Raita » Sprouted Chickpea Raita

    Published: May 26, 2021 | Last Updated On: May 27, 2021 by Neha Mathur

    Sprouted Chickpea Raita

    21 shares
    Jump to Recipe

    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.

    You can try a few more unique, delicious and healthy raita recipes, that can be served with your lunch/dinner – Banana Raita, Lauki Ka Raita, Boondi Raita, Bathua Ka Raita, Kaddu Ka Raita, Burani Raita, Carrot Raita, Cucumber Raita, Mango Raita and Aloo Raita.

    Sprouted chickpea raita served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Sprouted Chickpea Raita?
    • Frequently Asked Questions
    • Storing Suggestions
    • Serving Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    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 is 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.

    This raita is,

    • Refreshing
    • Cooling
    • Easy to make
    • High in protein
    • Perfect for summers

    Ingredients

    Sprouted chickpea raita ingredients.

    This delicious raita needs just 4 ingredients – plain yogurt, sprouted chickpeas, salt and roasted cumin powder.

    You can either set your own yogurt at home or use store-bought.

    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.

    Sprouted chickpeas aded to a pressure cooker.

    Close the lid of the cooker and pressure cook for one whistle on high heat and then reduce the heat to low. Cook for 6 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.

    Cooked sprouted chickpeas.

    Whisk 2 cups of yogurt in a medium size mixing bowl using a wire whisk.

    Yogurt whisked in a bowl.

    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.

    Remaining ingredients added to the bowl.

    Adjust the salt. If the raita is sour, add some sugar to it. Chill for a few hours and serve.

    Ready sprouted chickpeas raita.

    Frequently Asked Questions

    How to sprout chickpeas?

    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.

    How to cook sprouted chickpeas in an instant pot?

    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 about 6 minutes. 

    After 6 minutes, turn off the instant pot. Release the pressure by opening the pressure valve and open the lid of the pot. The sprouted chickpeas are ready to use.

    Storing 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.

    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.

    You might also like

    • Mint Chutney
    • Kerala Style Mango Pickle
    • Lal Mirch Ka Achar (Stuffed Red Chilli Pickle)
    • South Indian White Coconut Chutney (Nariyal Chutney)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Bored of your usual raita recipes? Then try this sprouted chickpeas raita to serve with your Indian meals. It is easy, protein rich and perfect accompaniment for your summer meals. Here is how to make it.

    Sprouted Chickpea Raita Recipe

    Bored of your usual raita recipes? Then try this sprouted chickpea raita to serve with your Indian meals. It is easy, protein rich and perfect accompaniment for your summer meals. Here is how to make it.
    5 from 1 vote
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 77kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup sprouted chickpeas
    • 2 cups plain yogurt
    • 1 teaspoon black salt
    • ½ teaspoon roasted cumin powder
    US Customary or Metric
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    Instructions

    • 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 6 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 size 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.

    Notes

    Veggies like chopped tomatoes, onions, shredded carrots, beetroot etc can be added to it too.

    Nutrition

    Calories: 77kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 638mg | Potassium: 198mg | Fiber: 1g | Sugar: 6g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg
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    More Raita Recipes

    • Aloo Raita (Potato Raita)
    • Phool Makhana Raita
    • Kumaoni Sana Hua Nimbu (Nimbu Saan)
    • Bhindi Raita (Spiced Yogurt With Crispy Okra)

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