Sprouts Chaat

• Rinse the sprouted beans in water.
• Steam the sprouts or boil them until they are completely cooked.
• You can even keep the sprouts half cooked if you want a crunchy
• Strain the cooked sprouts well.
• In a wok, add peanuts. Roast them till they partially turn brown. Sauté them continuously to avoid the burnt
• Transfer them to a plate.
• In a separate bowl, add boiled sprouted mung beans.
• Add chopped onions, tomatoes, green
• Add chaat masala, salt (as required) and roasted peanuts.
• Mix the entire mixture well.
• Add tamarind chutney, green chutney as the per the taste and mix it well.
• Finally, add lemon juice to the mixture.
• Garnish the chaat with coriander leaves.
• Sprinkle some sev to the mixture.
• Serve it Otherwise, sev becomes soggy, and you won’t have the crunchy taste.

Trivia

Mung beans are known by many names, including green gram, lutou, look dou, moyashimame, and oorud.  It was first grown in the U.S. in the late 19th century as a livestock feed.

The onion was more than food after arriving in Egypt. The ancient Egyptians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternity. (food reference)