Sprouted Mung Bean Chaat

Contributed by Suvir Saran

TOTAL TIME: 20 MIN
SERVINGS: 4

•BASIC-EASY
•FAST
•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

When Indians hear the word for this spicy, crunchy, sweet and sour snack, their mouths begin to water. Whether served on a banana leaf on the streets of India or on porcelain plates at Suvir Saran's restaurants, Dévi and Véda, chaat is a fabulous treat.

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1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/3 cup chopped cilantro
1/2 teaspoon ground cumin
1 teaspoon dried mint
1 jalapeño, seeded and minced
1 medium red onion, cut into 1/4-inch dice
1 large vine-ripe tomato, cut into 1/3-inch dice
3 tablespoons fresh lemon juice
3 cups chilled sprouted mung or other beans
Kosher salt
1/2 teaspoon sugar

Rinse the mung beans under cold running water, drain well. In a large bowl, toss the mung beans with all of the remaining ingredients.

Make Ahead The chaat can be refrigerated for up to 4 hours. Serve With Pappadams or pita chips.

Sprouted Mung Bean Chaat

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