This is perfect for one of those muggy, rainy days when you’re craving something spicy to go with a hot cup of chai or green tea 🙂
It also works beautifully as a quick breakfast if you plan ahead and have sprouts ready by Day 2.
To sprout mung beans: soak them in water overnight, drain the next day, then transfer the beans to a moist cloth. Keep them covered for a day until you begin to see the sprouts emerge.
Ingredients
- Sprouted mung beans – 1 cup
- Whole wheat, multigrain, or gluten-free bread – 2 slices
- Olive oil – 1 tsp
- Cumin seeds – ½ tsp
- Red chili powder – ½ tsp
- Coriander powder – ½ tsp
- Chaat masala – ½ tsp
- Salt – to taste
- Small red onion – ½, finely chopped
- Green chili – 1–2, finely chopped
- Juice of ½ lemon
- Curry leaves – 6–8
- Chopped cilantro – ¼ cup
- Homemade green chutney (recipe here)
(Store-bought works too)
Method
1. In a bowl, mix the chopped onion, green chili, and cilantro. Add the chaat masala and lemon juice. Mix well and set aside while you prepare the sprouts.
2. Heat about 1 tsp olive oil (or rice bran oil) in a pan. Once hot, add the cumin seeds.
3. When the seeds begin to sizzle, add the curry leaves and sprouted mung beans. Sauté for about 2 minutes, just until the spices are well combined and the sprouts are lightly cooked.
4. Lightly toast the bread slices on a skillet. I prefer this method over a toaster, as it keeps the toast soft while still giving it a nice golden color.
5. Spread a layer of homemade green chutney on each toast slice. Top with the spiced sprout mixture and garnish with more chopped cilantro. For extra crunch, you can also add a sprinkle of nylon sev (available at Indian stores).
