Moong Chaat (Sprouts Chaat with Chutney & Sev)
Street-style sprouts chaat with sprouted moong, green and tamarind chutneys, chaat masala, and sev. Tangy, crunchy, and ready in about 15 minutes.
Equipment
- Large mixing bowl
- Clean kitchen towel
- Small bowls for chutneys and toppings
Ingredients
For the chaat base
- 2 cups sprouted moong about 200 g; rinsed and patted dry
- 1 small cucumber finely diced
- 1 medium tomato finely diced; deseed if very juicy
- 1/4 cup finely chopped red onion optional; see Jain note
- 1 small boiled potato diced; optional, for a fuller street-style bowl
- 1-2 green chilies finely chopped; optional
- 1/4 cup fresh coriander (cilantro) chopped, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon chaat masala or to taste
- 1/2 teaspoon roasted cumin powder (bhuna jeera)
- pinch black salt (kala namak) optional
- salt to taste
Chutneys
- 2-3 tablespoons green coriander-mint chutney
- 2-3 tablespoons sweet date-tamarind chutney (imli)
Crunch toppings (add at the end)
- 1/2 cup thin sev or more to taste
- 8-10 papdi lightly crushed; omit for gluten-free
- 2 tablespoons roasted peanuts roughly crushed; optional
- 2 tablespoons pomegranate arils optional
Instructions
Prep the sprouts
- Rinse the sprouted moong under cold water. Spread on a clean kitchen towel and pat until mostly dry.
Build the base
- In a large bowl, combine sprouts, cucumber, tomato, onion (if using), potato (if using), green chili, and half the coriander.
- Sprinkle chaat masala, roasted cumin, black salt (if using), and a pinch of regular salt. Add lemon juice. Toss gently.
Finish like street chaat
- Add green chutney and tamarind chutney. Toss again until every spoonful looks lightly coated. Taste and adjust: more tamarind for sweet-tang, more green chutney for heat, more lemon for brightness.
- Divide into serving bowls. Top with sev, crushed papdi, remaining coriander, and any peanuts or pomegranate. Serve immediately.
Notes
Dress and top right before eating so sev stays crisp.
Store undressed sprouts and chopped hardy vegetables separately in the fridge up to 1 day. Keep tomato, chutneys, and crunch toppings apart until serving.
Jain / no onion: omit onion; add extra cucumber and a pinch of black salt.
If sprouts smell sour or musty, discard them and start fresh.
Optional steam: 1 to 2 minutes over boiling water, then cool fully before mixing, for easier digestion.
For a lighter lemon-only bowl without chutneys and sev, see Sprouted Moong Salad on Petite Paprika.
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