Spring Chaat with Sprouted Mung beans and Raw Cauliflower

serves 4 to 6

Spring Chaat
Spring Chaat

It is the first day of spring today. Of course, it does not feel like it at all. As if to prove it,it is also snowing in our neck of the woods. Hopefully pretty soon we will see some flowers peeking through, but until then my it has to be my spring ‘ flower ‘ chaat.
I believe the word’ chaat’ comes from the word ‘ chatna’ or to taste in Hindi. It  also derives from a Prakrit  word, which  reminds me of the sound our tongue makes with the roof of our mouths when we taste something savory, sweet and sour and ooh so yummy! Did you just try making the sound?…Yes , I know, I tried it too:) It is the sound we make when we can’t help ourselves eating noisily, enjoying every morsel! When I write the word Chaat in English, of course it reminds me of chatting with friends. To me this spring chaat is perfect for friends to gather around, chat and enjoy the chaat.
The arrival of spring also reminds me that I have 10 pounds to lose. Yes, my four pounds to lose has turned into my 10 pounds to lose:(  Why was it so super easy to gain those 10 pounds? But when it comes to losing the same 10 pounds, it will take me months or years of discipline, which I know I lack, especially when there is yummy food around. Can any of you relate to me?
So my balance is yummy but healthy food. And when I think of healthy foods that I truly enjoy, this chaat is definitely one of them. This chaat is also 3 recipes in one-The super nutritious sprouted  mung bean and raw cauliflower chaat can also be a healthy salad by itself and also tastes delicious combined with hummus in a wrap. I have simply combined my favorite raw veggies with  sprouted mung beans and the crunchy sweet apple for a balance of taste and texture in creating this chaat recipe.

Ingredients for the chaat-

Veggies and fruit I used
Veggies and fruit I used
  • 1 cup sprouted mung beans
  • 1 carrot, peeled and shredded
  • ½ apple, diced
  • 1 large floret of cauliflower, chopped  finely
  • ½  red onion, diced fine
  • 1 small green chili pepper, minced or 1/2 teaspoon medium hot chili powder. (I used the green chili pepper)
  • a handful of cilantro leaves, chopped fine
  • 1 teaspoon chaat masala
  • 1½ tablespoons brown sugar
  • sea salt to taste
  • about 7 turns of the black pepper mill
  • juice of ½ lime
  • Chips. I used Lays Stax chips

To make the Chaat-

  1. Cook the mung beans + a pinch of sea salt in the microwave on high for 1 minute. Let it cool.
  2. Combine all the ingredients. Toss and serve with chips!
  3. Nutritious and Yummy Chaat!
    Nutritious and Yummy Chaat!

Enjoy the chaat with your friends this weekend! I am taking this Spring Chaat Angie’s Fiesta Friday party co- hosted by Tracy @Scratch It Cook and Nancy @Feasting With Thank you ladies for a super fun party!




19 thoughts on “Spring Chaat with Sprouted Mung beans and Raw Cauliflower

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  1. Lovely chaat flower presentation. The ingredients look really great, and healthy to boot! We had snow here yesterday too, which is so uncommon in these parts. We all struggle to lose weight don’t we? I think the winter makes us hibernate and eat more. My secret lately? I’ve bought myself a digital weigh scale, and anytime I weight myself everyday. I keep within 1 or 2 lbs that way, and it is enough to keep me on track. I love chaat, but have never made it.


    1. Thank you Loretta! You are so good with your weight. I did get a digital scale too but I wish I had your discipline. Right now I am in NYC visiting my daughter and surrounded by great food everywhere in this city….so my diet starts next week….I keep saying that every week….:)
      This chaat does not have any of the fried sev, puris etc.. and did taste superb as a salad too. I am going to make it again for sure.The sprouted mung beans are nutritional powerhouses!


      1. It really did look wonderful Sandhya. You are too young to have a daughter living away from home in NYC? I too have both my daughters living in NYC. It’s such a great city isn’t it? The food is phenomenal! Love it in the summer, but don’t visit much in the winter. I hope you have a wonderful trip with your daughter. 🙂

        Liked by 1 person

  2. Beautiful presentation, Sandhya! This gorgeous flower of yummy, healthy ingredients is the perfect way to usher in Spring (whether it’s ready to arrive or not!). Thanks for sharing your recipe with all of us at Fiesta Friday. 😀


  3. I’ve been so intrigued by chaat. I first heard about it at our very own Fiesta Friday. There seem to be many varieties, but what’s the common thread? I still don’t have a feel for it. I do want to try this version of yours, though. Sounds like a refreshing salad!

    Liked by 1 person

    1. You are right Angie! There are so many varieties of chaat.It is a popular street food in India. The common thread would be the sweet and sour taste and the spicy taste ,usually using two different chutneys. Also the chaat masala that uses black salt and spices such as coriander and cumin is common in most ofthe chaats. Many are covered with sev-fried lentil noodles
      I was happy when I tried making this spring chaat because I could get the flavors of the chaat with out the chutneys and the sev.
      Yes I plan to make it often as a salad too.


    2. You are right Angie! There are so many varieties of chaat. It is a popular street food in India.
      The common thread in these is generally the two chutneys -sweet and sour an dthe hot green one that is used an dthe chaat masala- a pungent mix of black salt and spices like coriander and cumin etc..It also has fried stuff like puris, sev , kachoris or samosas
      My take on this was to use cauliflower, sprouted mung beans ,apples and carrots to make it healthy. Also I was happy it tasted authentic without the two chutneys- so it is simple and easy to make too.
      I need the healthy stuff to lose those 10 stubborn pounds:)

      Liked by 1 person

  4. Sandhya, this is a great recipe! I made a slight variation of this today, and everyone loved it. I would usually just make a salad like this without cooking the mung, but cooking it a little made the taste better. Thank you!

    Liked by 1 person

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