Tawa Sprouted Channa

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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  • 2 cups - Sprouted channa/chickpeas (cooked)
  • 1 - Onion (big and chopped)
  • 2 - Tomatoes (chopped)
  • 1 tsp - Ginger garlic paste
  • 1/2 tsp - Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1 - Green chilli (chopped)
  • 1 tbsp - Coriander powder
  • 1/2 tsp - Cumin powder
  • 1 tsp - Tandoori masala
  • 1/2 tsp - Chaat masala
  • 1 tbsp - Amchur/dry mango powder
  • 1 tbsp - Kasuri methi (dry fenugreek leaves)
  • Salt
  • Chopped coriander leaves

How to Make Tawa Sprouted Channa

  • Heat the oil in a pan, add the onions and saute for few minutes.
  • Add the ginger-garlic paste, tomatoes and cook on medium flame.
  • Add some water and cook for a few more minutes.
  • Add the chilli powder, green chillies, turmeric powder, coriander powder, cumin powder, tandoori masala powder, chaat masala, dried mango powder, a few chopped coriander leaves.
  • Add some water and cook everything for a few more minutes.
  • Add the dried fenugreek leaves, sprouted channa and salt and cook again for a few more minutes until the chickpeas get well coated with the spices.
  • Garnish with the coriander leaves and remove from flame.