Bihari Moong Chaat

Method

1. 1

   About this dish: Moong Chaat is a popular Bihari street snack and breakfast made from sprouted green gram. It is high in plant protein, very light on the stomach and needs no cooking — perfect for hot days.

2. 2

   Check your sprouts: Take 2 cups of sprouted moong beans. The sprouts should have small white tails about half a centimetre long. If the tails are very long the sprouts will taste bitter; if there are no tails they are not sprouted enough.

3. 3

   Optional blanching for sensitive stomachs: Some people find raw sprouts hard to digest. If so, bring a small pot of water to a boil, add the sprouts, switch off the heat immediately and let them sit for 2 minutes. Drain and run under cold water. This softens them slightly without removing the live enzymes.

4. 4

   Dry the sprouts well: Whether raw or blanched, spread the sprouts on a kitchen towel and pat them dry. Wet sprouts make the chaat soggy and dilute the spices.

5. 5

   Prepare the vegetables: Finely dice 1 medium tomato — remove the watery seed portion to keep the chaat from getting wet. Finely chop 1 small onion. Slit and finely slice 2 green chillies; remove seeds if you prefer mild heat.

6. 6

   Chop the herbs: Roughly chop 2 tbsp fresh coriander leaves. Pull off any thick stems first.

7. 7

   Warm the spices briefly: This is the secret step many recipes skip. In a small dry pan, warm 1/2 tsp cumin powder for 20 seconds on low heat — just until you smell it. This wakes up the aroma. Switch off and tip into a small bowl.

8. 8

   Mix the dry chaat spices: To the warmed cumin add 1 tsp chaat masala and 1/4 tsp black salt (kala namak — adds a sulphury tang typical of chaats). Mix.

9. 9

   Combine in a large bowl: Place the dry sprouts, diced tomato, chopped onion and green chilli in a wide mixing bowl. A wide bowl helps you toss without crushing.

10. 10

    Add the spice mix: Sprinkle the chaat spice mix evenly over the top. Add regular salt to taste — start with 1/4 tsp; the chaat masala already has salt.

11. 11

    Add the lemon juice last: Squeeze 1 tbsp fresh lemon juice over everything. Adding lemon at the end keeps the sprouts firm; if you add it early the salt and acid pull water out and the chaat goes limp.

12. 12

    Toss gently: Use two spoons or your fingertips to lift and fold the mixture three or four times. Do not stir aggressively or the tomatoes break down.

13. 13

    Garnish and add crunch: Scatter chopped coriander on top. If using, sprinkle 1 tbsp pomegranate seeds for sweetness and 1 tbsp sev or boondi for crunch — but add the sev only just before eating, otherwise it goes soggy.

14. 14

    Serve at once: Moong chaat is best within 10 minutes of mixing. Serve in small bowls as a breakfast, evening snack or starter.