Makhana Sprout Chaat

Ingredients

• 8–10 dried red chillies
• 5–6 garlic cloves
• Salt, to taste
• 1/2 tsp Kashmiri red chilli powder
• A pinch of sugar
• A little water
• 1 tsp oil
• 1 cup makhana
• 1 cup green moong sprouts
• 1 onion, chopped
• Roasted peanuts, as needed
• 2 tbsp prepared chilli-garlic paste
• Fresh coriander, chopped
• Chaat masala, to taste
• Salt, to taste

Steps

1. Soak the dried red chillies in hot water for 15–20 minutes, or boil until soft. Blend with garlic and a little water to make a smooth paste.
2. Dry roast the makhana until crispy; let it cool.
3. Heat a pan and lightly brush with oil. Add the chilli-garlic paste, salt, Kashmiri red chilli powder, and a pinch of sugar; cook until the paste thickens. Cool completely.
4. In a large bowl, add the crispy makhana, sprouts, chopped onion, and roasted peanuts.
5. Add 2 tbsp of the chilli-garlic paste, coriander, salt, and chaat masala.
6. Mix everything well and serve immediately.

The reel

via @feastlyfit

Tips

• Salt the lentils near the end so they soften all the way.
• Pour the hot tadka on at the end, while it still sizzles.
• Too thick? A splash of hot water. Too thin? Simmer it uncovered for a few minutes.

Questions