Mamta's Kitchen

Sprouted Chickpeas or Dry Peas Stir-Fried (Salad)

Ankurit Chana Salad

Mamta Gupta


This is a simple salad, full of nutrients. You can add one chopped green chilli, but don?t drown it in a lot of spices/chillies. You can make it with any other type of sprouted seeds too.

Serves 3-4 as a snack.

Edited October 2023


  • 1 to 1 1/2cup sprouted Chickpeas or Bengal Gram or Dry peas

  • 1 tsp. oil

  • 1 tsp. cumin or mustard seeds

  • A small pinch of asafoetida powder (it makes them taste very nice and helps to prevent flatulence)

  • Salt to taste

  • 1 medium tomato chopped

  • 1 small, red onion, chopped

  • 1 green chilli chopped (optional)

  • Salt and freshly ground black pepper to taste*

  • Juice of 1/2 a lemon

  • *You can add Chat Masala in place of salt and pepper.

  • Optional; A few radish leaves (chopped) or rocket salad leaves and a few coriander leaves to garnish.


  1. Heat oil in a pan or karahi. Add cumin/mustard seeds and asafoetida powder.

  2. As soon as the seeds splutter, add the sprouted chickpeas, salt and pepper (or chat masala). Stir fry for about 3-4 minutes, just to heat through. Too much cooking will destroy all heat liable vitamins that are contained in sprouts.

  3. Turn the heat off and stir in chopped tomatoes, onion, radish/rocket leaves and green chillies, if used.

  4. Serve hot as a salad or a snack.

  5. You can garnish it with coriander leaves, if you like.

  6. If using mustard seeds for tarka, add a few curry leaves as well to the 'tarka'. This will give you more of a south Indian flavour.

  7. Also see Salad Selection.

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