Healthy Sprout Chaat Recipe | Quick and Nutritious Snack
There are days when hunger strikes suddenly – perhaps during your evening prayers or a busy afternoon – and you want something quick, light yet nourishing. On one such day, with some sprouted moong beans sitting in my kitchen, I decided to make this colourful Sprouted Moong Chaat (also called Ankurit Moong Chaat)
This chat isn’t just a snack; it’s a bowl full of freshness, crunch, and nutrition. This juicy pomegranate, tangy chutney, crisp vegetables, and a sprinkle of chaat masala come together to make something absolutely irresistible. It’s high in protein, packed with fiber, and naturally vegan and gluten – free. Perfect for a mid day ennergy boost or an evening treat.
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Ingredients
- Sprouted moong beans – 1 cup
- Boiled potato – 2 tbsp, finely chopped
- Grated carrot – 2 tbsp
- Chopped cucumber – 2 tbsp
- Chopped tomato – 2 tbsp
- Grated beetroot – 2 tbsp
- Fresh pomegranate seeds – 2 tbsp
- Grated coconut – 1 tbsp
- Crushed roasted peanuts – 1 tbsp
- Crushed roasted chana (Bengal gram) – 1 tbsp
- Crushed black peppercorns – ¼ tsp
- Red chili powder – ⅛ tsp
- Salt – to taste
- Chaat masala – ¼ tsp
- Chopped green or red chili – 1 (adjust to taste)
- Sweet tamarind chutney – 2 tsp
- Chopped fresh coriander leaves – 2 tbsp
- Lemon juice – 1 tsp
Method
- Firstly add a little water to the base of the cooker. Place the sprouted moong beans in a steel strainer or small vessel and set it inside a pressure cooker.
- Steam the sprouts until one whistle or just until soft but not mushy.
- Allow the pressure to release, open the lid, and check – the sprouts should be tender yet hold their shape.
- Now transfer the steamed moong to a large mixing bowl. Next add the boiled and chopped potato, grated carrot & beetroot, chopped tomato, cucumber.
- Then add fresh pomegranate, grated coocnut, crushed roaste peanuts and roasted chana.
- Next sprinkle black pepper powder, red chili powder, salt as per taste, chat masala, chopped red chili or you can use green chili.
- Now add sweet tamarind chutney – 2 tsp, lemon juice – 1/2 tsp and lastly add chopped fresh coriadner leaves.
- Gently mix everything until well combined. Serve immediately to enjoy the burst of flavours and freshness…
As I made this chaat , I couldn’t help but smile and think – what could be healthier than this?? It’s reminder that the simplest ingredients at home can turn into something truly delightful when made with love and devotion..
So, next time hunger calls, skip the fried snacks – grab those sprouts, toss them with vibrant veggies, and enjoy this soul – satisfying Sprouted Moong Chaat!!
Tips & Tricks
- Crunch Factor: If you like your chaat extra crunchy, add some crushed papdi or sev just before serving.
- Chutney Variations: Try adding a spoon of green mint-coriander chutney for a spicier twist.
- Protein Boost: You can mix in some boiled chickpeas or black chana along with the moong sprouts.
- Meal Prep Tip: Steam the sprouts in advance and store them in the fridge for up to 2 days — perfect for quick assembly anytime.
- Serving Suggestion: Serve chilled for a refreshing summer snack, or slightly warm for cooler evenings.
