Recipe – Black Gram Sprouts Salad / Kala Chana Salad

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Prep Time: 20 hours

Serves: 2


  • Black Grams: 2 cups
  • Water: As required
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Potato: 1 medium, boiled, peeled, chopped
  • Green chili: 1 small, finely chopped
  • Salt: 2 Teaspoon
  • Black Pepper powder: 1/2 teaspoon
  • Lemon Juice: 1 tablespoon
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Fresh Mint leaves: chopped, 1 tablespoon
  • Roasted Peanuts: 1 tablespoon


For the sprouts:

  • Take 2 cups of black grams. Wash them thoroughly 3 to 4 times in fresh water.
  • Soak in water and leave them overnight.
  • Drain the grams.
  • Transfer the grams on to a muslin cloth and tie the cloth.
  • Keep the cloth in a container at room temperature and cover with lid.
  • The sprouts start coming within 5 to 6 hours. If you want longer sprouts, keep for a longer time.

For the salad:

  • Boil the sprouts for 2 whistles in a pressure cooker or until 80% cooked in a pan. It should not be over cooked.
  • Add chopped onions, tomato, boiled potato, roasted peanuts, green chili, salt, black pepper powder, lemon juice, coriander leaves, mint leaves. Toss well and serve.

Cook’s Note:

  • You may make the salad without boiling the sprouts as well.
  • You may add your choice of salad dressing: Ranch, mustard etc.



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