Ankurit chana
Chana is an Indian name for chickpeas.
Ankuri Chana is chickpea sprouts or a North Indian salad made from them.
In the picture Ankuri Chana sold in Gorakhpur from a trolley, given on a leaf and eaten with a leaf – yes, the big leaf that protrudes from my salad is a “spoon”.
Chick soak three days earlier, leave at room temperature.
| Ingredients | Amount |
|---|---|
| sprouted chickpeas | 200g |
| onion | 250g |
| beetroot | 1 big |
| green chili | 1 piece |
| tomato | 2 pieces |
| lemon juice | 2 spoon |
| oil | 2 spoon |
| mustard oil | 1 spoon |
| salt | to taste |
| black pepper | to taste |
Notes:
- If you like spicy you can add more chili
Preparation:
- Chick soak three days earlier, leave at room temperature.
- Cut beetroot on a thick grater, onion and chilli cut into thin circles, tomato into small cubes.
- Mix the ingredients.
