Sprouted Moong Chaat

A super nutritious Sprouted Moong Chaat is very delicious and healthy. It makes a great evening snack with some tea or coffee. The chaat is made with moong sprouts, potatoes, onions, tomatoes, cilantro, green chillies, and some spices. 

Moong chaat is a mouth watering, delicious, and savory high protein snack. You can definitely consume this irresistible dish frequently. It makes a perfect recipe to enjoy when you are craving for some chaat without feeling guilty.

Chaats are a very popular street food in India. Some of the street chaats are bhel puri, pani puri, sev puri, and ragada pattice. Most of the dishes are combined with some fried pooris, sev, or mixture. 

This recipe is actually a moong sprouts salad flavored with some chaat masala. Sprouted moong chaat is a completely oil free recipe. It will keep you full and satisfied for a longer period of time. 

I have made a completely oil free version of this chaat to make it healthy. You can add some fried sev, crunchy poori, fried chana dal, or fried peanuts in this moong chaat recipe. Add some de-seeded cucumbers, apples, grapes, or pomegranate arils in the chaat. Additionally you can drizzle some mint coriander chutney and sweet chutney to give it amazing flavors. 

Ingredients

• Moong beans
• Onions
• Tomatoes
• Potato
• Green chillies
• Cilantro
• Lime juice
• Chaat masala
• Cumin powder
• Black salt
• Salt

Sprouted Moong Chaat Step By Step Recipe

Soaking And Sprouting

In a medium bowl, triple wash the moong beans with ample water. Next, soak the beans with enough water, around 3 cups, for 7-8 hours or overnight.

Place a cotton cloth/towel in a colander, transfer the soaked moong beans, and wash them well.

Keep a plate underneath the colander, gather all the sides of a cloth, and tie a knot. Place the colander in a warm place to let them sprout for 15-18 hours or more depending on the climate. 

Next, wash the sprouts very well to avoid any odor in the chaat. Set aside to drain out the water completely. 

Cooking The Sprouts

In a stock pot, add 3-4 cups of water, ¼ tsp salt, and the sprouts on medium high heat. 

Cook the moong sprouts for 8-10 minutes or until water starts boiling by stirring 1-2 times in between.

Transfer the sprouts in a large mesh strainer to discard the water in the sink. Place a bowl underneath the strainer and let the sprouts sit until completely dry. Cover the strainer with a kitchen napkin. 

Mixing 

In a medium mixing bowl, transfer the moong sprouts, and rest of the ingredients. 

Mix the ingredients together, taste the chaat, and adjust the spices, salt, or lime juice according to your taste. 

You can add some fried sev, mint coriander chutney, and tamarind date chutney if you like and enjoy! 

Tips For Making Sprouted Moong Chaat 

• Do not over sprout the moong beans or they will taste a bit bitter and will take more time to cook. 
• Sprinkle some water after 6-7 hours while sprouting the beans to keep them moist. Sprinkling the water in between helps the sprouts to come out faster. 
• After sprouting the beans, washing them is a very important step – do not skip this step.
• Store the raw sprouts in a refrigerator for up to 2 days to make them ahead of time. 
• Do not overcook the moong beans for making this chaat. They will turn mushy and lose their texture while making the chaat. 

Variations

• This moong chaat is very versatile. You can completely skip adding the potatoes and add some de-seeded cucumbers in the dish. 
• Add some fruits like pomegranate arils, apples, or grapes to give the chaat some sweet flavors. 
• You can add some mint coriander chutney and tamarind date chutney. 
• Sprinkle some sev, chaat papdi, or roasted masala peanuts to add some crunch in the chaat. 
• Combine some raw mango pieces in the chaat to give it some tangy flavors. 
• You can combine other beans like moth beans or sprouted chana.  Make sure to cook the sprouted chana and let them dry out completely. 

How To Store Sprouted Moong Chaat 

Raw sprouted moong can be stored in an airtight container for 2 days. Semi cooked moong beans can be stored in an airtight container for 4 days in a refrigerator. 

Dice and chop the boiled potatoes, tomatoes, coriander, and chillies ahead of time. Store them in the individual containers for 2-3 days. Combine all the ingredients, add chopped onions, lime juice, and spices just before serving. 

If you mix all the ingredients and store them in the refrigerator, chaat will start releasing the juices and turn soggy. 

How To Serve Moong Chaat

Serve it on its own as an oil free salad, snack, or breakfast. 

Sprinkle some crispy sev, crispy puri, or masala peanuts. 

Add some whipped yogurt, mint coriander chutney, and tamarind date chutney.

Other Chaat Recipes To Try:

• Sweet Potato Chana Chaat
• Bhel Puri

DID YOU LIKE THIS RECIPE? 

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I will love to hear from you! 

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