Healthy Sprouted Moong and Chana ChaatVeg
Enjoy a refreshing and protein-packed snack with this easy-to-make sprouted salad. Combining the earthy goodness of sprouted chickpeas and moong beans with the crunch of fresh vegetables, this dish is perfect for a light breakfast or a healthy mid-day snack. Tossed with aromatic spices and a hint of zesty lemon, it offers a burst of flavor in every bite. It is a nutritious, fiber-rich, and delicious way to fuel your body while keeping your health goals in check.
Ingredients
Sprouted Moong (1/2 cup )
Sprouted Chana (Chickpeas 1 cup)
1 cup Corn (boiled)
1 Green Chilli (finely chopped)
1 medium Tomato (finely chopped)
1 medium Onion (finely chopped)
handful Coriander Leaves (chopped)
1 tsp Roasted Cumin Powder
1 tsp Chaat Masala
to taste Salt
to taste Lemon Juice
as needed Pomegranate Seeds
Instructions
1
Place a pan on the heat. Add one cup of sprouted chana (chickpeas) first, as they take longer to cook. Dry roast them in the pan without using any oil.
2
Once the chana has roasted slightly, add the sprouted moong to the pan. Mix them together and continue roasting until they are cooked through and tender; a good way to check is to taste a grain to ensure it no longer tastes raw.
3
Once the sprouts are cooked, transfer them into a mixing bowl.
4
Stir in half a cup of boiled corn, one finely chopped medium onion, one finely chopped tomato, and one finely chopped green chili (adjust the chili according to your spice preference).
5
Add fresh coriander leaves, half a teaspoon of salt (or to taste), one-fourth teaspoon of roasted cumin powder, and slightly less than one-fourth teaspoon of chaat masala.
6
Add a few pomegranate seeds for a sweet burst of flavor, then mix all the ingredients thoroughly. Optionally, you can squeeze some fresh lemon juice over the top before serving to add extra tanginess.
Nutrition Facts
2 servings per recipe
