Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients
For Moong Sprouts:
| Ingredient | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Ginger (finely chopped) | 2 inches |
| Green Chillies (finely chopped) | 2 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Curry leaves (finely chopped) | 2 sprigs |
| Green Moong Sprouts | 2 cups |
| Mint leaves (Pudina) | 2 sprigs |
| Coriander leaves (Dhania) | 2 sprigs |
| Salt | To taste |
| Lemon juice | From 1 lemon |
For Pudina Chutney:
| Ingredient | Quantity |
|---|---|
| Mint leaves (Pudina) | 1 cup |
| Green Chilli | 1, roughly chopped |
| Ginger | 1 inch, roughly chopped |
| Garlic | 2 cloves |
| Whole almonds (Badam) | 2 tablespoons |
| Lemon juice | From 1/2 lemon |
| Jaggery | 1 tablespoon |
| Salt | To taste |
For Salad Garnish:
| Ingredient | Quantity |
|---|---|
| Onion (finely chopped) | 1 |
| Tomato (finely chopped) | 1 |
| Fresh pomegranate kernels | 1/2 cup |
| Coriander leaves (Dhania) | 4 sprigs, finely chopped |
| Chaat Masala Powder | For sprinkling |
Instructions
-
Prepare the Moong Sprouts:
- Heat 1 teaspoon of oil in a preheated pan.
- Add mustard seeds and cumin seeds, allowing them to crackle.
- Once they crackle, add the finely chopped ginger, curry leaves, and green chillies. Stir for a few seconds, then add the turmeric powder. Let the mixture cook for another 30 seconds to blend the flavors.
- Now, add the green moong sprouts, salt, and 2-3 tablespoons of water. Stir well, cover the pan, and cook for about 3-4 minutes. You want the sprouts to soften slightly while retaining their shape—be sure not to let them get mushy.
- Squeeze the juice from one lemon into the pan, then add the finely chopped coriander leaves. Stir to combine and set the mixture aside to cool slightly.
-
Prepare the Pudina Chutney:
- In a blender, combine the mint leaves, green chilli, ginger, garlic, almonds, salt, jaggery, and the juice of half a lemon.
- Add about 1/4 cup of water to help with blending, and blend until smooth. Taste and adjust the seasoning as needed. Set the chutney aside.
-
Assemble the Chaat:
- Spoon about 1/2 cup of the prepared moong sprouts into individual serving bowls.
- Drizzle the fresh pudina chutney generously over the sprouts.
- Garnish with chopped onions, tomatoes, fresh pomegranate kernels, and coriander leaves.
- Finally, sprinkle a pinch of chaat masala on top for an extra burst of flavor.
-
Serve and Enjoy:
- Serve immediately to enjoy the chaat at its freshest, alongside a hot cup of Masala Chai, or as a part of your next chaat potluck with Spicy & Tangy Pakodi Chaat.
Tips for the Best Sprouted Moong Chaat:
- Customization: Feel free to customize this recipe by adding ingredients like sweet corn, or even diced cucumber or avocado for an extra crunch and freshness.
- Chutneys: Both chutneys in this recipe (pudina chutney and jaggery) can be made in advance and stored in the refrigerator for up to a week. This makes the recipe quicker and more convenient when you’re in a rush.
- Serving Suggestion: The chaat can also be served in individual cups or glasses for easy handling at parties and gatherings.
Why You’ll Love This Recipe:
Sprouted Moong Chaat is not just about healthy ingredients; it’s a balanced combination of flavors and textures that will keep you coming back for more. The moong sprouts provide a good dose of protein, while the mint chutney adds a refreshing zing. With the added crunch of pomegranate seeds and the tangy-sweetness of jaggery, this chaat is bound to be a hit for any occasion!
