Sprouted Moong Salad/ Chaat

Where does one start when writing about the Regional food of India- a country with a population larger than that of most continents and equally diverse ? There is in fact, no such thing as '' Indian Cuisine''. The story of food is a complex one, a saga that has to take into account the regional, religious, historical and geographical influences over the last millennium. Many of us do still perceive Indian food as tasting of a generic ''Curry'', so eating proper Indian food is often a revelation. Dishes are often lighter than expected, with a lot of importance placed on freshness,aroma and colour. Indians are immensely proud of their food and take time to cook it every day for their loved ones. We consider it the healthiest food to eat. One such healthiest food is Sprouts. Sorry I just got a bit emotional talking about the Indian food. Lets come back to the recipe :P


See, call it a Chaat or Salad in International terms, it will still make one of the healthiest choice of food for you. And trust me, its as tasty as any other evening snack can be. Have it with a bread and tea and cherish the goodness with yummy bites.

Ingredients:
1. 1 cup Whole Moong , sprouted 
2. 1 large onion, chopped small
3. 1 large tomato, chopped small
4. 1 tsp Panch phoran masala
5. 1/2 tsp red chilli powder, coriander powder each
6. Salt to taste
7. 1 tsp cumin powder
8. 3-4 green chilies.
9. handful of coriander leaves

Method:
Pressure cook the soaked Moong to one whistle till it gets just tender not mushy. Alternatively you can steam the beans for 15 min for extra crunchiness. But its important to cook the Sprouted Moong, since its not advisable to consume them raw.
In a pan, dry roast all the spices for 30 min. Add onion and roast for 2 min on medium flame.
Add tomatoes and green chilies. Cook covered for 2 min. Add tender Moong and stir well. Simmer for 2 min and turn off.
Garnish with coriander leaves.

Sending to  My Legume Love Affair hosted by Suma of Veggie Platter and started by Susan