When my husband first told me he was making me a sprouted bean for breakfast, I was a little put off. I love beans and sprouts, but I was suspicious about the breakfast part. Of course, it was delicious, and I was dying to know how he made it. However, I was totally right about the breakfast part. This is better as a lunch or a snack in my opinion.
I saw sprouted beans being sold at Harris Teeter for around $4 dollars. It was a tiny amount though. Even though it can take some time to sprout the mung beans, I suggest buying the dry beans and doing it yourself. It is easy, delicious, and way cheaper to buy a bag of dried mung beans.
When my husband makes this, it is a more Indian version. I prefer mine to be more of a bold salad. The recipe lists the ingredients and proportions for how I personally like the chat, but depending on your own tastes, you may like a bit less/more seasoning than what I put. Play with your veggies you put with the beans and your seasonings. There are unlimited combinations for this.
I am new to sprouting, but it is pretty easy. You basically need to create an environment for the beans that is conducive to sprouting. The four main considerations are warmth, moisture, darkness, and breathability. For breathability, I place the beans in a mesh sieve (a muslin cloth would also work for this or even a colander with small holes). For warmth, I put the beans on top of the fridge, but anywhere that is not cold or breezy could work. For moisture, I soak the beans for 24 hrs before beginning the sprouting process, so the beans have some moisture left from the soaking. For the darkness, I place my sieve in a mixing bowl and cover with a plate (a dark dish towel could also work for covering). As long as you are getting warmth, moisture, darkness, and breathability, then you will be okay.
Mung Bean ChaAt
- 1 cup dried mung bean
- 1 chopped tomato
- 1/3 cup finely chopped red onion
- 1 green chile or jalapeno (add another if you like heat)
- juice of 1 lime
- 1/4 cup finely chopped cilantro
- 5-8 mint leaves finely chopped
- radish thinly sliced (optional)
- 2 tsp toasted ground cumin
- 1 tsp cayenne
- 1/2 tsp turmeric
- salt to taste
- extra virgin olive oil taste
Sprouting the Beans
1. Place 1 cup of beans in a bowl. Cover with room temp water. Water should be a couple inches over the beans. Some beans will float; that’s okay. Leave uncovered for 16-24 hrs.
2. Drain water and rinse beans thoroughly. Place beans in a mesh sieve within a mixing bowl. Cover beans with a plate or a dish towel. (For more explanation about the sprouting process, see the last paragraph above. I explain sprouting more thoroughly). Place the covered beans on top of the fridge or some other warmish place. Let beans sit unbothered for 24-36 hrs.
3. After sitting in a dark, moist, breathable, and warm place for over 24 hrs, your beans should have a tiny white shoot coming out. That means they are sprouted! You do not need to use the beans immediately. We sprout beans periodically and then toss them in the fridge for a few days until we feel like a mung bean chaat snack.
4. Once the beans are sprouted, they are ready to eat. However, for our chat, we like them a bit softer and boil them first.
For the Chaat:
1. Boil the sprouted beans. Put beans in a sauce pan with 1 cup of water and 1/2 tsp salt, 1/2 tsp turmeric. Bring to a simmer and cook for 10-12 mins (beans should remain al dente). Drain beans.
2. Toss all ingredients in a bowl and serve. Adjust seasoning to taste. I like to serve this with extra lime, a dollop of yogurt, and some pita crackers.