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For the last recipe of the week, I had many ideas but chaat was not one of them. Had I had sprouted moong bean chaat on mind, I would have replaced sprouts stir fry with another recipe. The plan was to cook either a moong dal tikki, bottle gourd dal, dal soup, moong dal wadi curry or crushed moong dal fry.
Day before yesterday as I was putting the leftovers in the fridge after dinner, I realized I had enough curries to last me at least another couple of days and as we were not going to eat those curries anyway on Friday & Saturday, I had enough to last me until early next week. Then I saw the sprouts. With all the cooking I am doing for cooking carnival, cooking with protein rich ingredients, it didn’t look like I was going to touch the sprouts anytime soon. That is when I thought why not use up the sprouts I have, instead of cooking with moong dal. Thus came the idea of chaat.
I made a simple curry with sprouts or usal with moong sprouts. In Maharashtrian cuisine, curry cooked with sprouts. I assembled the chaat with ingredients I had on hand. I topped usal with yogurt, onions, tomatoes, chaat masala, chili powder, salt, cumin powder and lime juice. I wish I had some sev, but had to go without it.
This was my yesterday’s breakfast. It was a filling breakfast and would not mind this for light lunch or dinner either. I often make similar chaat with chickpeas and once in awhile with peas but never made with sprouts. Now I have another way to use up sprouts whenever I make sprouts at home.
Sprouted moong chaat is a wholesome and a filling meal. This is a low carb, healthy meal for people wanting to cut back on carbs. When I make such chaats for lunch or dinner, I throw in some diced cucumber and grated carrots as well. Since I made this for breakfast, I was not in a mood to eat vegetables in the morning. Just like most of the moong recipes, I at this chaat all by myself and enjoyed it to core. Of the 6 recipes I have posted, Mr U tasted only the laddu and khichdi.
Except the Ram Laddu, all the recipes for this week were cooked in this month after the marathon started. Though I enjoyed all the recipes, I am so glad I am done with my moong recipes for this month. I don’t think I am going to cook with moong anytime soon!! All of you have a wonderful weekend and will be back on Monday with another protein rich ingredient.
Total Time: 25 – 30 minutes
Preparation: 15 – 20 minutes (to boil potato)
Cooking Time: 10 minutes
- 1 cup Moong Bean Sprouts
- 1 small Potato, boiled and cut into small pieces or ½ cup boiled Potato pieces (I cut the potato into 24 pieces)
- 2 tsp Oil
- ¼ tsp Cumin Seeds
- ½ small Onion, chopped
- 1 small Green Chili, chopped
- 1 tsp Ginger Garlic Paste
- ¼ tsp Chili Powder
- ½ – 1 tsp Coriander Powder
- ½ tsp Salt
- Pinch of Turmeric
- ¾ small – medium sized Tomato, chopped or ⅓ – ½ cup chopped Tomato
- ¼ cup Water or as required
Add the ingredients below as needed.
- Chaat Masala
- Chili Powder
- Roasted Cumin Powder (optional)
- 2 – 3 tbsp Onion, chopped
- ¼ Tomato, chopped
- Cilantro Leaves, chopped
- ¼ cup Yogurt, lightly beaten
- ¼ of Lime, juiced
- Cooking Sprouts – Wash sprouted moong beans and keep aside.
- Boil potato and cut into small pieces.
- Heat oil in a pan, add cumin and let the seeds fry in oil.
- Add onions and fry until soft.
- Add green chilies, ginger garlic paste and fry until ginger smell is gone.
- Add coriander, chili powder, salt, turmeric powder, and stir. I prefer adding less salt and chili powder in the curry and sprinkling more on when assembling the chaat.
- Add tomatoes, potatoes and cook until tomatoes are soft and mushy.
- Add sprouts and mix until spices coat sprouts.
- Add water to required consistency, cover and cook for couple of minutes until it comes to boil and sprouts are partly cooked. I don’t like to overcook sprouts and did not well cooked.
- Assembling Chaat – Take cooked sprouts in a serving bowl, pour yogurt on top, sprinkle chopped onions, tomatoes and cilantro. Sprinkle chaat masala, chili powder, salt and lime juice.
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