This delicious sprouted moong recipe is perfect for light summer time lunches or as an appetizer, salad, snack or a side dish. If you are looking for a light indian chaat, you will love it! This sprouts chaat is vegan, easily made gluten free, nut free and can be customized as you want. Green moong (or mung) dal sprouts are extremely popular in India. Come spring summer time and my mom begins her sprouting spree. Growing up I used to watch her soak different legumes during day time and setting them out to sprout in the night so that we could enjoy sprouts for breakfast. From wheat, whole lentils to black chickpeas to even spices like fenugreek seeds, she was very enthusiastic about this business. We ate chuke huye moong sprouts (stir fry), cheelas(savory crepes), pakoras, vadas, curries, and even sprouted moong dal tadka. Of all the ways she made them, my favorite was this sprouts chaat that she made Delhi bhel puri style. Summer has arrived full force here in Las Vegas and we are already experiencing three digit temperatures. Two days ago I soaked some green moong dal and in just 8 -9 hours I had wonderful sprouts peeking through. I didn’t even need to tie them in any muslin. Left the soaked green moong beans with a splash of water in a bowl in our garage and woke up to the sprouted beauties.
How To Sprout Green Moong Dal (Lentils) At Home?
It is incredibly easy to sprout whole green moong lentils or for that matter any bean or legume at home. I will write a separate post in future but for now let me give you a run down of easy steps that I follow.
Method of Sprouting
Different people follow different methods from using salad spinner to tying in tea towel or muslin/cheesecloth etc. And rightly so because it depends on the weather conditions of where you live. It is quicker to sprout when its warm outside versus during winters. However the basics are simple - We want to create a hot and humid environment that perpetuates the bean to sprout. Here’s what I do - I add the lentils to a large bowl (after sprouting the quantity will be more). Then I add a splash of water (ratio ¼ cup water for 1 cup lentils). Cover with a lid or tie cheesecloth or tea towel (not too tightly) on the bowl. Leave undisturbed for 8-10 hours in a warm spot in your house. Check after 9 hours or so, you will see sprouts. Gently mix with a clean spoon (don’t use hands) Depending on how long you want them you can leave to sprout a little longer. However don’t leave beyond 15 hours unless its cold where you live. Drain the sprouts on a pepper towel or kitchen towel and let dry. Transfer to a clean bowl and store in fridge for 2-3 days. Use a clean and dry spoon to take out else fungal formation will happen.
About Moong Sprouts Chaat
This lentil chaat is spicy, tangy and tasty and will give you all the chaat feels! I make it often during summer when I am craving chaat but dont want to load up on aloo tikkis. It is super easy to make, is vegan and low fat. Most of the work needed is to chop the vegetables and fruits that you want to use (takes 10 minutes). Also, moong sprouts should be ready to go. Mix up everything with chutneys, spices, toss and serve. It is a feel good chaat in the true sense if you know what I mean. I make this chaat Delhi bhel poori style.
Ingredients
Here is a shot of ingredients you will need for this sprouted green moong chaat. You can use any seasonal produce that you like. Some Notes :-
Use raw mango instead of ripe mango. I used aloo bhujia for topping. You can use regular sev. This is how you make roasted cumin powder at home.
How To Make Moong Dal Sprouts Chaat
Making this Chaat takes less than 10 minutes once you have the chopped vegetables, fruits and chutney ready.
Some Tips
This chaat is best enjoyed at room temperature or cold. Make sure that the vegetables, fruit and moong sprouts are cold when you make it. Always smell the moong sprouts before using them, unfortunately they go bad very fast if not handled or store properly. You can boil the moong sprouts if you wish. Chill them before using. Also make sure that they are dry else the chaat will get soggy. I steam them lightly to keep the crunchy texture. Adjust the quantity of chutney and spices as per your liking. Serving - This chaat is best served immediately. However you can keep all the elements ready to go. Just toss together and serve. To Make Gluten free - Skip the sev and papri. If by chance you are using store bought chutneys, make sure that they are gluten free as well. You can add some roasted peanuts or cashews to this chaat. You can add some cubed potatoes as well if you wish. Try and cut the vegetables in similar small sizes for the right texture.
