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, Dévi and Véda, chaat is a fabulous treat.

Total Time:
20 mins


  • 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


  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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