Moong sprouts chaat

Moong sprouts chaat is the snack that solves the 4pm problem. It is crunchy, tangy and genuinely filling, and if your sprouts are ready, there is no cooking at all. Just chop, squeeze, toss and eat.

Why it helps

Sprouted moong is one of the most protein-rich snacks you can make from a regular Indian kitchen. The protein and fibre together keep you full for hours, so you are far less tempted by biscuits with your evening chai. It is a kind swap when cravings hit hard. See more high-protein Indian foods that work the same way.

Ingredients (serves 2)

• 2 cups fresh moong sprouts
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• Half a cucumber, chopped (optional)
• 1 green chilli, finely chopped (optional)
• Juice of half a lemon
• 1/4 teaspoon roasted jeera powder
• 1/4 teaspoon chaat masala
• Salt to taste
• Fresh coriander, chopped

Method

1. Rinse the sprouts well in fresh water and drain fully.
2. If you prefer softer sprouts, steam them for 5 minutes in a steamer or pressure cooker without the whistle, then cool. Skip this step for a fully no-cook chaat.
3. Tip the sprouts into a large bowl.
4. Add the onion, tomato, cucumber and green chilli.
5. Sprinkle the jeera powder, chaat masala and salt.
6. Squeeze the lemon over everything and toss well.
7. Top with coriander and serve straight away, before the crunch softens.

Make it your own

• Stir in a few spoons of thick curd for a creamy version, or keep it curd-free to stay fully vegan.
• Add a handful of pomegranate seeds or chopped raw mango for a festival-style twist.
• Toss in some boiled peanuts or a spoon of roasted chana to push the protein even further.

Enjoy it as part of the CurviCare Plate, or browse more easy recipes.