Last Updated on 4 months by Neha Deshmukh

Moong Sprouts Chaat Recipe – Quick & Easy Indian Street Food

Introduction

Okay, let’s be real – who doesn’t love a good chaat? It’s the ultimate Indian street food, bursting with flavor and textures. And this Moong Sprouts Chaat? It’s my go-to when I’m craving something healthy, delicious, and fast. Seriously, it comes together in under 20 minutes! I first made this when I was trying to incorporate more sprouts into my diet, and honestly, I was surprised how much I loved it. It’s now a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Moong Sprouts Chaat is a winner for so many reasons. It’s incredibly easy to make, even if you’re a beginner in the kitchen. It’s packed with protein and nutrients from the moong sprouts, making it a guilt-free snack or light meal. Plus, the tangy, spicy, and savory flavors are just… chef’s kiss. It’s a fantastic way to enjoy a quick, flavorful taste of India right at home.

Ingredients

Here’s what you’ll need to whip up this delightful chaat:

• 2 cups moong sprouts
• 0.25-0.33 cup chopped onions (about 50-65g)
• 0.33-0.5 cup chopped tomatoes (about 80-120g)
• 1 green chili, finely chopped
• 1 boiled potato (optional), diced
• 0.25 teaspoon red chili powder (about 1.25g)
• 0.5-1 teaspoon chaat masala (about 2.5-5g)
• 1 teaspoon lemon juice (about 5ml)
• Salt to taste
• 1-2 tablespoons fresh coriander leaves, chopped (about 5-10g)

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years…

Moong Sprouts: Benefits & Selection

Moong sprouts are nutritional powerhouses! They’re rich in protein, fiber, and vitamins. When buying, look for sprouts that are firm, crisp, and have a fresh smell. Avoid any that look slimy or have an off-odor. You can easily sprout them at home (more on that in the FAQs!).

Chaat Masala: Regional Variations & Flavor Profiles

Chaat masala is the flavor maker in Indian chaat. It’s a blend of tangy, spicy, and savory spices. Different regions have their own variations, so feel free to experiment with brands to find your favorite! Some are more tangy, others more spicy.

Green Chili: Adjusting the Spice Level

I like a little kick, but you can totally adjust the amount of green chili to your preference. Remove the seeds for a milder flavor, or use a milder variety of chili.

Onions & Tomatoes: Choosing the Best Varieties

For the best flavor, use fresh, ripe tomatoes and crisp onions. Red onions are my preference for chaat, as they have a slightly milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those moong sprouts a really good rinse. Then, steam or boil them until they’re tender but still hold their shape – about 5-7 minutes. You don’t want them mushy! Drain them well.
2. In a large bowl, combine the cooked sprouts, chopped onions, tomatoes, and green chili. If you’re using it, add the diced boiled potato now.
3. Sprinkle in the red chili powder, chaat masala, and salt. Gently mix everything together, being careful not to mash the sprouts.
4. Drizzle the lemon juice over the mixture and toss to coat everything evenly. This is where the magic happens!
5. Finally, garnish with fresh coriander leaves. Serve immediately with a lemon wedge for an extra burst of freshness.

Expert Tips

• Don’t overcook the sprouts! They should be tender-crisp.
• Taste and adjust the seasoning as needed. Everyone’s palate is different.
• For a more vibrant color, add a pinch of turmeric powder.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation

This recipe is naturally vegan! Just double-check your chaat masala ingredients to ensure they don’t contain any animal-derived products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

As mentioned before, adjust the amount of green chili and red chili powder to control the spice level. A pinch of Kashmiri chili powder will give you color without too much heat.

Festival Adaptation (Navratri/Fasting Friendly)

During Navratri or other fasting periods, you can skip the potato and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Moong Sprouts Chaat is perfect as a snack, a light lunch, or even as a side dish with your meals. I love serving it with a side of papdi (crispy fried dough wafers) for extra crunch.

Storage Instructions

Honestly, this chaat is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The sprouts might lose some of their crispness, but it will still be tasty!

FAQs

Let’s answer some common questions:

What is the best way to sprout moong beans at home?

It’s super easy! Rinse 1/2 cup of moong beans and soak them in water overnight. The next day, drain the water and tie the beans in a muslin cloth. Keep the cloth moist by sprinkling water 2-3 times a day. Within 24-48 hours, you’ll have beautiful sprouts!

Can I make this chaat ahead of time?

You can prep the ingredients (chop onions, tomatoes, boil potatoes) ahead of time. But I recommend assembling the chaat just before serving to keep the sprouts fresh and crisp.

Can I use other types of sprouts in this recipe?

Absolutely! You can use chana sprouts (chickpea sprouts) or moth sprouts instead of moong sprouts. Each will give a slightly different flavor and texture.

What can I substitute for chaat masala?

If you can’t find chaat masala, you can make a quick substitute by combining equal parts amchur powder (dried mango powder), cumin powder, coriander powder, black salt, and a pinch of red chili powder.

How do I adjust the tanginess of the chaat?

Simply add more or less lemon juice to adjust the tanginess to your liking. A squeeze of orange juice can also add a lovely flavor!