This is for one of those muggy and rainy days when you crave something spicy with a hot cup of chai or green tea:).
It can also double as a breakfast dish if you prep ahead and have sprouts ready to go by day 2 (soak the mung beans in water overnight, drain the water the next day and transfer the beans to a moist cloth. Keep it covered for a day till see you begin to see the sprouting happen).
- Sprouted mung beans – 1 cup
Whole wheat or multigrain or gluten fee bread – 2 slices
Olive oil – 1 tsp
Cumin powder – 1/2 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Chat masala powder – 1/2 tsp
Salt to taste
- Small red onion – 1/2 finely chopped
- Green chilly – 1-2 finely chopped
- Juice of half a lemon
- Curry leaves -6-8
Chopped cilantro – 1/4 cup
1. Mix the chopped onions, green chilly and cilantro in a bowl. Add the chat masala and lemon juice to this mixture. Keep this aside while you prep the moong sprouts.
2. Heat about 1 tsp olive oil or rice bran oil in a pan. When the oil is hot add the cumin seeds.
3. After the seeds sizzle add the curry leaves and the moong sprouts and sauté for about two minutes till the spices get well mixed and the sprouts are slightly cooked.
4. Take 2 bread slices and lightly toast them on a skillet. I prefer this method of toasting to the toaster as it keeps the toast soft while still browning it.
5. Spread some homemade green chutney (recipe here) over a slice of toast. Add the moong sprout mixture on top and garnish with more cilantro. You may also add some nylon sev (available in Indian stores) as garnish for a crunchy bite.