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Sprouted Mung Bean Chaat

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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.

  1. 1/4 teaspoon freshly ground black pepper
  2. 1/8 teaspoon cayenne pepper
  3. 1/3 cup chopped cilantro
  4. 1/2 teaspoon ground cumin
  5. 1 teaspoon dried mint
  6. 1 jalapeño, seeded and minced
  7. 1 medium red onion, cut into 1/4-inch dice
  8. 1 large vine-ripe tomato, cut into 1/3-inch dice
  9. 3 tablespoons fresh lemon juice
  10. 3 cups chilled sprouted mung or other beans
  11. Kosher salt
  12. 1/2 teaspoon sugar
  1. 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.
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