Sprouted Mung Bean Chaat

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, Devi and Veda, chaat is a fabulous treat.

 

Slideshow:  More Tasty Snacks

 

  • Total Time:
  • Servings: 4

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

  • 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

How to make this recipe

  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.

Contributed By Published July 2006





504631 recipes/sprouted-mung-bean-chaat 2013-12-06 Suvir Saran indian|side-dishes|4|basic-easy|fast|healthy|make-ahead|no-cook|vegetarian|web-exclusive july-2006,Chaat recipe,mung beans,bean sprouts,indian food,snack recipe,Suvir Saran recipes,sprouted-mung-bean-chaat 504631
Close