Sprouted Mung Chaat Recipe – Authentic Indian Street Food Salad

Last Updated on 2 months by Neha Deshmukh

Sprouted Mung Chaat Recipe – Authentic Indian Street Food Salad

Hey everyone! If you’re anything like me, you absolutely love a good chaat. It’s that perfect blend of tangy, spicy, and crunchy that just hits the spot. And this Sprouted Mung Chaat? It’s a healthier twist on a classic, packed with goodness and flavor. I first made this when I was trying to incorporate more sprouts into our diet, and honestly, it quickly became a family favorite. It’s so refreshing, especially on a warm day!

Why You’ll Love This Recipe

This Sprouted Mung Chaat is more than just a snack; it’s a complete experience! It’s incredibly easy to make, requires no cooking (yay!), and is bursting with fresh flavors. Plus, sprouted mung beans are a nutritional powerhouse. It’s the perfect light lunch, evening snack, or even a festive treat. Trust me, once you try it, you’ll be hooked!

Ingredients

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

• 1 cup Whole Green Mung
• 1/4 medium Onion
• 1 medium Tomato
• 10 sprigs Cilantro
• Green Chillies, to taste
• 1/2 lemon or lime juice
• Cilantro or Mint Chutney, to taste (about 2-3 tablespoons)
• Tamarind Chutney, to taste (about 2-3 tablespoons)
• Salt, to taste
• Chaat Masala, to taste (about 1 teaspoon)
• Sev, for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Mung Beans: Choosing and Sprouting

Choosing good quality mung beans is key. Look for beans that are vibrant green and free from any stones or debris. Sprouting them takes a little patience (about 2 days!), but it’s SO worth it. You can find detailed instructions online, but basically, you’re soaking and draining them regularly until little sprouts appear.

Onions & Tomatoes: Selecting Fresh Produce

For the best flavor, use fresh, ripe tomatoes and crisp onions. Red onions add a nice bite, but any variety will work. I like to finely chop them so they blend well with the other ingredients.

Chilies: Heat Levels & Varieties

Green chilies bring the heat! Adjust the quantity based on your spice preference. Serrano peppers are a good option if you like a kick, while milder green chilies are perfect for those who prefer less spice. Remember to remove the seeds for a milder flavor.

Chutneys: Regional Variations & Homemade vs. Store-Bought

Chutneys are the soul of any chaat. Cilantro-mint chutney provides freshness, while tamarind chutney adds a sweet and tangy element. You can absolutely use store-bought chutneys to save time, but homemade chutneys are always a treat! Every family has their own secret recipe, and it’s fun to experiment.

Chaat Masala: The Key Spice Blend

Chaat masala is essential. It’s a blend of amchoor (dried mango powder), cumin, coriander, ginger, black salt, and other spices that gives chaat its signature flavor. You can find it at most Indian grocery stores.

Sev: Types & Freshness

Sev is the crispy, crunchy topping that makes chaat irresistible. It’s made from chickpea flour and comes in different thicknesses. Look for freshly made sev for the best crunch. It tends to go stale quickly, so store it in an airtight container.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!).

1. First, make sure your mung beans are nicely sprouted. They should have little tails about ¼ to ½ inch long.
2. In a large mixing bowl, combine the sprouted mung beans, finely chopped onion, and tomato.
3. Add in the chopped cilantro and finely chopped green chilies.
4. Squeeze in the lemon or lime juice.
5. Now for the fun part – add the chutneys! Start with a couple of tablespoons of each and adjust to your liking.
6. Season with salt and a generous sprinkle of chaat masala.
7. Mix everything together really well, ensuring all the ingredients are nicely combined.
8. Serve immediately in individual bowls, and sprinkle with sev right before eating to keep it nice and crunchy.

Expert Tips

• Don’t overcook the sprouts! We want them crunchy, not mushy.
• Taste as you go and adjust the chutneys, salt, and chaat masala to your preference.
• For a more vibrant color, add a pinch of red chili powder.

Variations

• My Mom’s Version: She always adds a little grated carrot and cucumber for extra crunch and sweetness.
• Friend’s Favorite: A friend of mine loves to add a sprinkle of pomegranate seeds for a burst of freshness.
• Sprouted Moong Salad: If you’re not in the mood for chaat masala, simply use a lemon-herb vinaigrette for a healthy salad.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your sev is vegan-friendly, as some brands may contain dairy.

Gluten-Free Adaptation

This recipe is also naturally gluten-free. Again, just ensure your sev is gluten-free.

Spice Level Adjustment

Want more heat? Add more green chilies or a pinch of cayenne pepper. Prefer milder flavors? Reduce the amount of green chilies or remove the seeds.

Festival Adaptations (e.g., Navratri)

During Navratri, many people avoid onions and garlic. You can easily adapt this recipe by omitting the onion. It still tastes amazing!

Serving Suggestions

This Sprouted Mung Chaat is fantastic on its own as a light meal or snack. You can also serve it as a side dish with your favorite Indian meal. It pairs beautifully with a cooling glass of lassi.

Storage Instructions

This chaat is best enjoyed immediately. However, you can store the sprouted mung beans separately in an airtight container in the refrigerator for up to 2 days. Assemble the chaat just before serving to maintain its crunch.

FAQs

How long can sprouted mung beans be stored?

Sprouted mung beans can be stored in an airtight container in the refrigerator for up to 2 days.

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

Soak the mung beans in water for 8-12 hours, then drain and rinse them 2-3 times a day for the next 1-2 days until sprouts appear.

Can I use other types of beans for this chaat?

While mung beans are traditional, you can experiment with other sprouted beans like chickpeas or lentils.

What if I don’t have access to sev?

You can substitute sev with crushed papdi (Indian crackers) or even roasted peanuts for a crunchy texture.

Can I make this chaat ahead of time?

It’s best to assemble the chaat right before serving to keep the sev crunchy. You can prep the ingredients (chop veggies, make chutneys) ahead of time.