Moong Sprouts Chaat
Sprouted Moong Chaat is a healthy, delicious and tasty snack made using nutritious Moong sprouts. If you like something chatpata, tangy, spicy and hassle free to eat, you are game for this fuss-free chaat.
This is a fun way to include sprouts in your diet. As we all know sprouts are super healthy. Moong beans/daal are a high-protein, low calorie food that is also high is dietary fiber. These beans are also full of proteins, vitamins, minerals, and nutrients.
The recipe to make sprouts chaat is very versatile. You can add or adjust the ingredients according to the availability of ingredients with you. I love this chaat because It’s oil-free and a one-pot-meal.
Making sprouts at home is very easy but however in today’s busy lives, if you don’t have time to make sprouts at home, you can buy ready-made sprouts from any vegetable shop.
Some people like the raw texture of sprouts in this chaat and hence they add them as it is. But, somehow I don’t like the raw taste of sprouts so I steam them. However, do be careful while steaming to not overdo it, otherwise the sprouts lose their crunch.
So come on, lets check the simple recipe; I promise you will love it.
Moong sprouts- 2 cups
Cucumber- 1 medium
Tomato- 1 medium
Carrot- 1 medium
Onion- 1 medium
Raw Mango- 1 small
Green chilies- 2
Pomegranate arils- 1/2 cup
Salt- 1 teaspoon
Chaat masala- 2 teaspoon
Black pepper powder- 1 teaspoon
Roasted cumin seeds powder- 1 teaspoon
Lemon juice- 2 tablespoon
Coriander leaves- a handful
Mint leaves- a handful
For making the sprouts chaat, firstly you need sprouts. It’s very easy to make sprouts at home.
Wash and soak the Whole Moong dal for 6-7 hours or overnight. After that drain the water and rinse the beans well.
You can put beans either in a cheesecloth or in a colander. Sprinkle water after 3-4 hours so that enough moisture is there.
You will begin to see the sprouts after day 1, more visible on day 2. You can use these sprouts after rinsing them.
You can use raw sprouts for chaat or you can lightly steam them.
Steam the moong sprouts just for 3 to 4 minutes (they should retain their crunchiness)
Cool completely and drain water, if any.
Chop all the ingredients either in small cubes or pieces or whatever way you like.
In a mixing bowl add the sprouts, chopped onion, tomato, carrot, cucumber, pomegranate seeds, lemon juice, all the masalas, coriander and mint leaves.
Mix well and serve.
This recipe of mine is going to MLLA (My Legumes Love Affair) Round-Up #131 hosted by Sasmita of First Timer Cook. The MLLA is a monthly event which includes Legumes, started by Susan of The well seasoned cook and Lisa of Lisa’s kitchen. You can check out more about this interesting event here.