A quick and healthy go-to recipe for breakfast, evening snack, lazy weekend dinner or post- gym.
Moong beans are a high source of nutrients including manganese, potassium, magnesium, folate, copper, zinc and various B vitamins. They are also a very filling food, high in protein, resistant starch, and dietary fiber.
Adding chaat masala, dry mango powder, chopped fresh coriander and mint leaves and lemon juice gives a very flavorful taste to the rather bland sprouts and chickpeas. Feel free to adjust ingredients and portions to adjust the flavor to your taste buds. Hope you try and enjoy! Do leave comments.
Course: Side/ Salad/ Appetizer
Cuisine: North Indian
Prep Time: 15 minutes
Total Time: 15 minutes
2 cups sprouted moong beans/ green gram
1 cup cooked black chickpeas (Kala Chana)
2 tomatoes, finely chopped
1 onion, finely chopped
1-2 green chillies, finely chopped
2-3 tablespoon fresh coriander leaves, finely chopped
2-3 tablespoon fresh mint leaves, finely chopped
1 teaspoon dry mango powder (amchur)
1 teaspoon chaat masala
½ teaspoon black pepper
Juice of 1 lemon
Salt or Black Salt or Rock Salt to taste
Combine all ingredients and mix well. Adjust seasonings to taste. All the ingredient portions are estimated. Feel free to modify based on your choice.
And the Sprouts Chickpea Salad is ready to serve.
1. To sprout the moong beans, soak them in water in a sprouter overnight and next day drain the water. Let it sit for 1-2 more days till sprouts are ready. If required, cooked in a pan lightly. Alternatively, wrap the moong beans in a damped porous muslin cloth and set aside for 1-2 days. Use when the sprouts are ready and soft to eat.
2. All the ingredient portions in the recipe are estimated/ approximations. Feel free to modify based on your choice. I add a lot of lemon juice and chopped fresh coriander as I enjoy those flavors. So, modify according to your own taste.