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.
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.
Notes
Veggies like chopped tomatoes, onions, shredded carrots, beetroot etc can be added to it too.Use vegan yogurt to make a vegan recipe.To cook the chickpeas in an instant pot, rinse them and add them to 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.