Sprouted mung bean and pomegranate chaat
Chaats are Indian salads that may be made from many combinations of vegetables or even fruit. The main ingredient is chaat masala, which contains amchur, green mango powder, ground cumin and black salt. Chaat means to lick in Hindi.
The spice mixture will make you want to lick your spoon!
Ingredients (serves 4 – 6 as a starter or a snack)
200g mung beans
1 red onion, diced
½ cup cashew nuts
1 tsp salt
1 tsp brown sugar
1 red chilli, deseeded and diced
1 small handful of coriander, finely chopped
2 large tomatoes, deseeded and diced
1 pomegranate, seeds only
4 tbsp olive oil
Juice of half a lemon
1 tbsp chaat masala
- Soak the mung beans overnight in a large bowl of water. Drain these in the morning and transfer to a lidded container in a warm place. Each evening and morning, wash the mung beans in cold water. The sprouts should take 2 –3 days to grow.
- Heat a non-sticking frying and add 1 tbsp of olive oil. When the oil is hot, add the cashew nuts, salt and sugar and toss every 20 seconds until the nuts are golden and caramelised. Allow to cool.
- Steam the mung bean sprouts for 2 –3 minutes until slightly softened.
- Mix the mung bean sprouts and caramelised nuts with all the other ingredients.
- Season and add more chaat masala if required.
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