Mung and pomegranate
A chaat is usually fried, sweet, and treated as a treat. This one is mostly beans, fruit and herbs.
Mung dal, cooked just until it still has bite, tossed with pomegranate, raw mango, cabbage and mint. A recipe from Isha's kitchen, fresh and sharp and light. The mung bean brings folate, fibre and protein, so it fills you without weighing you down.
What would a chaat of good things do to your afternoon?
What you'll need
- 1/2 cup mung dal (split green gram)
- 1/2 cup carrot, grated
- 1/2 cup pomegranate seeds
- 1/4 cup cabbage, very thinly sliced
- 1/4 cup green raw mango, chopped small
- 2 tbsp coriander, finely chopped
- 2 tbsp mint, finely chopped
- 2 tsp black peppercorns, coarsely crushed
- 1 tsp chaat masala
- 2 tsp lemon juice
- 1 tsp jaggery powder
- Salt to taste
Method
Rinse the mung dal and soak it 30 minutes, then drain.
Put it in a broad pan with about three cups of water and a little salt, and cook on medium until it is just half done, still firm with some bite. Drain, and let it cool.
Toss the cooled dal with the carrot, pomegranate, cabbage, raw mango, coriander and mint.
Add the crushed pepper, chaat masala, lemon juice and jaggery, season with salt, and toss again. Serve fresh, while it is crisp and bright.
Make it a few times, and notice how a snack of beans and fruit leaves you, against the one you'd usually reach for.