Mixed Sprouts Chaat recipe
Who doesn’t like the chatpata, sweet, tangy, salty flavours of chaat? There are as many ways to make it as there are chefs.
The fun part of this recipe is getting your kids to make their own sprouts. This transforms them into nutrition powerhouses, increasing the amount and bioavailability of protein, vitamins and minerals. So let’s get going!
How to make your own sprouts
Take about a quarter cup each of organic green gram (mung or urad dal), organic Bengal gram (kala channa), and organic chickpeas (organic kabuli channa). Soak them separately in sufficient water overnight. In the morning, drain, tie in a cotton‘s cloth, and hang (or keep in a bowl) in a dark, slightly warm place for a day or two. Check 2-3 times to make sure the cloth is damp. Once sprouted, steam for 3-4 minutes and they are ready to use,
- 1 cup mixed sprouts
- 1 small onion, finely chopped
- 1 small cucumber, cut into small cubes
- 2 small tomatoes, cut into small cubes
- Or 3-4 tablespoons pomegranate seeds
- 1 tablespoon lemon juice
- Green chillies, finely chopped (optional)
- Natural multi mineral rock salt/salt to taste
- 1 tsp chaat masala
- 2-3 tablespoons coarsely pounded peanuts
- ½ cup fresh coriander leaves, finely chopped
In a large mixing bowl add all the sprouts, onion, cucumber, pomegranate seeds and tomatoes and toss them lightly.
Then add lemon juice, green chillies, salt and chaat masala, and mix well.
Garnish with organic raw peanuts and coriander leaves. Serve immediately.