Ashtami spread- sprouted kala channa

I wanted to make something slightly different for Ashtami this year, so instead of regular kala channa, made it with sprouted kala channa instead. The taste was very different from what it normally is (who would have guessed the act of sprouting will change the taste so much), but what it lacked in regular taste, it made up for in the health quotient.

1 Cup Kala Chana Sprouted

1 Tbsp Mustard Oil
1 Tsp Jeera (Cumin)
1/2 Tsp Red Chilli Powder
1 Tsp Jeera (Cumin) -Roasted and Powdered
1 and 1/2 Tsp – Kala Namak (Balck Salt)

Curry leaves
1 Tsp Lemon Juice

Method 

Pressure cook the kala channa sprouts for about 10 minutes. 

Heat oil in a kadhai and add cumin seeds and curry leaves to it. Once the seeds start crackling add the drained chick peas (You can use the water from chick peas for kneading the poori dough). 

Now add the black salt, the red chilli powder and Jeera powder and mix thoroughly. 

Keep it on simmer for 2-3 minutes and after that take it off fire and add 1 tsp lemon juice to it.