Moong sprouts chaat

You'll need

• 1½ cups sprouted moong (soak whole moong overnight, drain, leave covered 1–2 days until it sprouts)
• 1 small onion, 1 small tomato, 1 small cucumber, finely chopped
• Juice of ½ lemon
• ¼ tsp roasted cumin powder, a pinch of chaat masala
• Coriander, salt to taste

Method

1. Steam the sprouted moong for 4–5 minutes, just to take the rawness off: it should stay crisp, not go soft.
2. Cool, then toss with the onion, tomato, cucumber, lemon juice, cumin powder, chaat masala, coriander and salt.
3. Serve immediately, while it's still crunchy.

Why this dish

Sprouting changes a legume: the starch begins breaking down into simpler sugars before it even reaches the body, which is why a bowl of sprouts tends to sit lighter than the same amount of cooked, unsprouted dal.

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