Sprouted Moong Chaat Recipe
A vegetarian North Indian Recipes recipe with sunflower oil, mustard seeds, cumin seeds (jeera). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the moong sprout chaat, first prepare all the ingredients and keep them handy
green moong sprouts(2 cups)chaat masala powder - for sprinkling - 2
For the moong sprouts, heat a teaspoon of oil Into a preheated pan; add mustard seeds, cumin seeds and allow it to crackled
mustard seeds(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)green moong sprouts(2 cups) - 3
Once crackled, add ginger, curry leaves, green chillies and turmeric powder
inch ginger - finely chopped(2)green chillies - finely chopped(2)turmeric powder (haldi)(1/4 teaspoon)sprig curry leaves - finely chopped(2)green moong sprouts(2 cups)sprig mint leaves (pudina) - salt to taste(2)sprig coriander (dhania) leaves - juice from one lemon(2)sprig coriander (dhania) leaves - finely chopped(3)mint leaves (pudina)(1 cup)green chilli - roughly chopped(1)inch ginger - roughly chopped(1)sprig coriander (dhania) leaves - finely chopped(4)chaat masala powder - for sprinkling - 4
Give it a stir for a few secondsAdd the sprouted green moong dal, salt to taste and 2 to 3 tablespoons of water
green chillies - finely chopped(2)green moong sprouts(2 cups)sprig mint leaves (pudina) - salt to taste(2)green chilli - roughly chopped(1)tablespoons badam (almond)(2)salt - to taste - 5
Cover the pan and allow the green moong sprouts to get softened just a bit
green chillies - finely chopped(2)green moong sprouts(2 cups)green chilli - roughly chopped(1) - 6
You want the sprouts to get soft, yet hold its shape and not become mushy
green moong sprouts(2 cups) - 7
Once done, squeeze the juice from one lemon, stir in chopped coriander leaves and keep aside
inch ginger - finely chopped(2)green chillies - finely chopped(2)sprig curry leaves - finely chopped(2)sprig mint leaves (pudina) - salt to taste(2)sprig coriander (dhania) leaves - juice from one lemon(2)sprig coriander (dhania) leaves - finely chopped(3)mint leaves (pudina)(1 cup)green chilli - roughly chopped(1)inch ginger - roughly chopped(1)lemon - juice squeezed(1/2)onion - finely chopped(1)tomato - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4) - 8
For the pudina chutney, into a blender add the mint leaves, green chillies, ginger, garlic, almonds, salt, jaggery and juice from one lemon
inch ginger - finely chopped(2)green chillies - finely chopped(2)sprig curry leaves - finely chopped(2)green moong sprouts(2 cups)sprig mint leaves (pudina) - salt to taste(2)sprig coriander (dhania) leaves - juice from one lemon(2)sprig coriander (dhania) leaves - finely chopped(3)mint leaves (pudina)(1 cup)green chilli - roughly chopped(1)inch ginger - roughly chopped(1)cloves garlic(2)lemon - juice squeezed(1/2)jaggery(1 tablespoon)salt - to tastesprig coriander (dhania) leaves - finely chopped(4) - 9
Add 1/4 cup of water and blend to make a smooth pudina chutney
- 10
Keep aside
- 11
To assemble the chaat, spoon 1/2 cup of moong sprouts into individual serving bowls, drizzle the pudina chutney, garnish with onions, tomatoes, coriander leaves & finally sprinkle a little chaat masala on the top & serve immediately
sprig curry leaves - finely chopped(2)green moong sprouts(2 cups)sprig mint leaves (pudina) - salt to taste(2)sprig coriander (dhania) leaves - juice from one lemon(2)sprig coriander (dhania) leaves - finely chopped(3)mint leaves (pudina)(1 cup)onion - finely chopped(1)tomato - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4)chaat masala powder - for sprinkling - 12
Serve Sprouted Moong Chaat as a tea time snack with hot Masala Chai or for your next Chaat potluck party with Spicy & Tangy Pakodi Chaat
green moong sprouts(2 cups)chaat masala powder - for sprinkling
Nutrition Facts
Per serving
Rate this recipe
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Sprouted Moong Chaat Recipe
A vegetarian North Indian Recipes recipe with sunflower oil, mustard seeds, cumin seeds (jeera). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
To begin making the moong sprout chaat, first prepare all the ingredients and keep them handy
green moong sprouts(2 cups)chaat masala powder - for sprinkling - 2
For the moong sprouts, heat a teaspoon of oil Into a preheated pan; add mustard seeds, cumin seeds and allow it to crackled
mustard seeds(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)green moong sprouts(2 cups) - 3
Once crackled, add ginger, curry leaves, green chillies and turmeric powder
inch ginger - finely chopped(2)green chillies - finely chopped(2)turmeric powder (haldi)(1/4 teaspoon)sprig curry leaves - finely chopped(2)green moong sprouts(2 cups)sprig mint leaves (pudina) - salt to taste(2)sprig coriander (dhania) leaves - juice from one lemon(2)sprig coriander (dhania) leaves - finely chopped(3)mint leaves (pudina)(1 cup)green chilli - roughly chopped(1)inch ginger - roughly chopped(1)sprig coriander (dhania) leaves - finely chopped(4)chaat masala powder - for sprinkling - 4
Give it a stir for a few secondsAdd the sprouted green moong dal, salt to taste and 2 to 3 tablespoons of water
green chillies - finely chopped(2)green moong sprouts(2 cups)sprig mint leaves (pudina) - salt to taste(2)green chilli - roughly chopped(1)tablespoons badam (almond)(2)salt - to taste - 5
Cover the pan and allow the green moong sprouts to get softened just a bit
green chillies - finely chopped(2)green moong sprouts(2 cups)green chilli - roughly chopped(1) - 6
You want the sprouts to get soft, yet hold its shape and not become mushy
green moong sprouts(2 cups) - 7
Once done, squeeze the juice from one lemon, stir in chopped coriander leaves and keep aside
inch ginger - finely chopped(2)green chillies - finely chopped(2)sprig curry leaves - finely chopped(2)sprig mint leaves (pudina) - salt to taste(2)sprig coriander (dhania) leaves - juice from one lemon(2)sprig coriander (dhania) leaves - finely chopped(3)mint leaves (pudina)(1 cup)green chilli - roughly chopped(1)inch ginger - roughly chopped(1)lemon - juice squeezed(1/2)onion - finely chopped(1)tomato - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4) - 8
For the pudina chutney, into a blender add the mint leaves, green chillies, ginger, garlic, almonds, salt, jaggery and juice from one lemon
inch ginger - finely chopped(2)green chillies - finely chopped(2)sprig curry leaves - finely chopped(2)green moong sprouts(2 cups)sprig mint leaves (pudina) - salt to taste(2)sprig coriander (dhania) leaves - juice from one lemon(2)sprig coriander (dhania) leaves - finely chopped(3)mint leaves (pudina)(1 cup)green chilli - roughly chopped(1)inch ginger - roughly chopped(1)cloves garlic(2)lemon - juice squeezed(1/2)jaggery(1 tablespoon)salt - to tastesprig coriander (dhania) leaves - finely chopped(4) - 9
Add 1/4 cup of water and blend to make a smooth pudina chutney
- 10
Keep aside
- 11
To assemble the chaat, spoon 1/2 cup of moong sprouts into individual serving bowls, drizzle the pudina chutney, garnish with onions, tomatoes, coriander leaves & finally sprinkle a little chaat masala on the top & serve immediately
sprig curry leaves - finely chopped(2)green moong sprouts(2 cups)sprig mint leaves (pudina) - salt to taste(2)sprig coriander (dhania) leaves - juice from one lemon(2)sprig coriander (dhania) leaves - finely chopped(3)mint leaves (pudina)(1 cup)onion - finely chopped(1)tomato - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4)chaat masala powder - for sprinkling - 12
Serve Sprouted Moong Chaat as a tea time snack with hot Masala Chai or for your next Chaat potluck party with Spicy & Tangy Pakodi Chaat
green moong sprouts(2 cups)chaat masala powder - for sprinkling
About this recipe
A vegetarian North Indian Recipes recipe with sunflower oil, mustard seeds, cumin seeds (jeera). Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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