Millet & Mung Bean Chaat

Millet & Mung Bean Chaat vegetarian recipe

Millet & Mung Bean Chaat: a quick, satisfying snack or light meal. It's got great texture from the millet and fresh veggies.

Ingredients

  • 0.66 cup foxtail millet
  • 1.33 cups water
  • 1 cup sprouted mung beans
  • 0.5 medium red onion
  • 0.5 medium tomato
  • 0.5 medium cucumber
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup pomegranate seeds
  • 0.25 cup roasted peanuts
  • 2 tablespoons green chutney
  • 2 tablespoons sweet tamarind chutney
  • 1 teaspoon chaat masala
  • 0.5 teaspoon red chili powder
  • 0.5 teaspoon roasted cumin powder
  • 1 tablespoon lemon juice
  • 0.5 teaspoon black salt
  • 4 whole wheat papadis

Instructions

  1. Rinse 0.66 cup foxtail millet several times under running water until the water runs clear. Drain well.
  2. Combine the rinsed millet with 1.33 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the millet is tender. Let it cool completely. Alternatively, you can cook it in a pressure cooker with 1.33 cups water for 1 whistle (approximately 5-7 minutes on Instant Pot, set to high pressure with natural release).
  3. While the millet cools, prepare the vegetables. Finely dice 0.5 medium red onion, 0.5 medium tomato, and 0.5 medium cucumber. Chop 0.25 cup fresh cilantro.
  4. In a large mixing bowl, combine the cooled cooked millet, 1 cup sprouted mung beans, the diced red onion, diced tomato, diced cucumber, and 0.25 cup chopped fresh cilantro.
  5. Add 2 tablespoons green chutney, 2 tablespoons sweet tamarind chutney, 1 teaspoon chaat masala, 0.5 teaspoon red chili powder, 0.5 teaspoon roasted cumin powder, 1 tablespoon lemon juice, and 0.5 teaspoon black salt to the bowl.
  6. Gently mix all the ingredients until well combined and coated with the chutneys and spices.
  7. To serve, divide the chaat among individual serving plates or bowls. Top each serving with 0.25 cup pomegranate seeds, 0.25 cup roasted peanuts, and crumble 4 whole wheat papadis over the top for crunch. Garnish with a few extra fresh cilantro leaves and serve immediately.

View the interactive Millet & Mung Bean Chaat recipe