Chana Sprouts Curry – Molake Saaru


I try to make sprouts an integral part of my daily food habits, but unfortunately end up making them rarely.

I always forget to soak them in time to get the sprouts & end up using them unsprouted…. 

But since its sinfull to pass up the healthy sprouts, I have revived my pledge. 🙂

I dont need to tell how beneficial consuming sprouts are.

Sprouts, be it from Chana, Moong or from any other beans are full with essential and balance nutrients.

I was very suprised to know that the vitamin content in seeds may increase from 100% to 2000%.

It is loaded with antioxidants, when consumed helps the damage against free radicles.

The bottomline is folks, eat sprouts as frequently as you can!!!

This is my mothers recipe & it is one of my comfort foods. Enjoy!!

Chana Sprouts Curry

(Molake Saaru – For Kannada Folks)


1 Cup Kala Chana (yields 2 Cups Sprouts)

1 Big Onion

1 Potato Cubed

1 Brinjal

2-3 Tomatoes

1 Tsp Red Chilli Powder

1/2 Tsp Dhania Powder

2 Tbsp Oil

1/2 Tsp Mustard seeds

To Grind – 

4 Tbsp  Coconut Grated

3-4 Cilantro Sprigs

2 Cinnamon

2 Cloves.


Heat just a tsp or two of oil & fry half of the sliced onion until the edges turn golden.

Remove from the flame. Let the onion cool.

Grind the listed items above with the fried onions.

When the coconut is ground smooth add the red chill & dhania powders & grind somemore.

Slice the Onion finely, make large chunks of potato & brinjal.

Heat remaining oil in a pressure pan/cooker. When hot add mustard & cracle.

Add the remaining half onion finely sliced. Saute until lite brown.

Stir in the potato chunks & saute for 2-3 mins. Add in the chopped tomatoes & cook untill soft.

Stir in the ground masala along with 2 cups of water.

When the curry is boiling add the chana sprouts & brinjal. Add salt.

Pressure cook for 3 whistles.  And delicious Chana curry is ready.

It goes very well with Rice & Chapathis.