Tuesday, October 28, 2014



It's not true that snacks that are healthy are dry and boring. The mixture of the healthy moong sprouts coupled with fresh tomatoes and onions and topped off with curds makes for a good snack in the evening for kids and adults alike, or indeed whenever you feel like a bite. This Healthy Moong Chaat has been adapted from the recipe by one of my favourite Chefs, the Late Tarlaji Dalal. This is both healthy and tasty too.

I love the taste of sprouted moong and if you are interested I would suggest you also try the Sprouted Moong Salad elsewhere in this blog.

We were four of us that evening so I have made this for four servings but you can tweak it to meet your taste and the quantity that you require.

  • Sprouted Moong, 2 cups
  • Oil, 2 tsp
  • Mustard, 1/2 tsp
  • Cumin seeds, 1/2 tsp
  • Curry leaves, a few
  • Onions, finely chopped, 1/2 cup
  • Ginger Garlic Paste, 2 tsp 
  • Chilli Powder, 1 tsp
  • Turmeric Powder, a large pinch
  • Coriander-Cumin Seeds Powder, 1 tsp
  • Tomatoes, chopped, 1/2 cup
  • Salt, to taste
For  4 Servings:
  • Whisked Curds, (Fresh Dahi), 8 tbsp
  • Salt, to taste
  • Onion, finely chopped, 4 tbsp
  • Tomato, chopped, 4 tbsp
  • Coriander leaves, finely chopped, 4 tbsp
  • Chilli powder, to taste

Heat the oil in  a thick bottomed kadhai. When hot, add mustard and cumin seeds. When the seeds crackle, add curry leaves and finely chopped onions
Saute on medium flame for 1-2 minutes
Add the ginger garlic paste, chilli powder, turmeric powder, coriander-cumin seeds powder, chopped tomatoes, sprouted moong, 1/2 cup of water and salt, to taste
Mix well and cook on medium flame for 4-5 minutes stirring occasionally till the moong is partially cooked, 
Switch off the gas and allow the mixture to cool
Divide the sprouted moong mixture into equal portions and transfer them to four plates
For each of the servings of the sprouted moong mixture, pour 2 tbsp of fresh curds, sprinkle a little salt, 1 tbsp of finely chopped onions, 1 tbsp of chopped tomatoes and 1 tbsp of  chopped coriander leaves.
To top it off, before serving, sprinkle a pinch of chilli powder, or as per taste.

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