Sprouted moong and chana tossed with onion, tomato, and tangy spices — a crunchy, protein-forward snack.
A popular pan-Indian street-food-inspired snack, easy to make at home.
These are general educational recipe ideas, not individualized medical or nutrition advice. They don't diagnose, treat, or prevent any condition, and they aren't a substitute for guidance from a qualified dietitian, nutritionist, or doctor — especially for children, during pregnancy, or if you're managing a condition like diabetes or kidney disease. No calorie, macro, or nutrient figures are calculated for these recipes.
15 min
Prep
5 min
Cook
2
Servings
easy
Difficulty
vegetarianvegangluten freehigh proteinhigh fibre
Ingredients
Mixed sprouts (moong, chana)1.5 cups
Onion, finely chopped1/4 cup
Tomato, finely chopped1/4 cup
Chaat masala1/2 tsp
Lemon juice1 tbsp
Chopped coriander leaves2 tbsp
Saltto taste
Preparation
1Steam or lightly boil the sprouts for 4-5 minutes until just tender; drain and cool.
2Mix the sprouts with the chopped onion, tomato, and coriander.
3Add chaat masala, lemon juice, and salt.
4Toss well and serve immediately.
Why This Works in a Balanced Diet
A legume-based snack — sprouted lentils and chickpeas are a real plant-protein and fibre source.
Sprouting doesn't dramatically change the nutrition profile, but this remains a genuinely useful, low-effort source of plant protein and fibre between meals.
Practical Substitutions
Add grated carrot or cucumber for extra crunch.
Add roasted peanuts for a bit more texture and protein.