Sprouted Moong Chaat

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 servings

Ingredients :

1 1/2 cups sprouted moong (whole green gram)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
a pinch of asafoetida (hing)
3/4 cup finely chopped onions
1/4 tsp turmeric powder (haldi)
1/2 tsp finely chopped green chillies
salt to taste
1 tsp chaat masala
1 tsp sugar
2 tsp lemon juice

For The Dumplings
1/2 cup besan (bengal gram flour)
1 tsp chilli powder
1/2 tsp fennel seeds (saunf)
1/4 tsp carom seeds (ajwain)
1 1/2 tbsp low-fat curds (dahi)
a pinch of baking soda
salt to taste

Method :

For the dumplings

Combine all the ingredients in a deep bowl and knead into a smooth dough.Divide the dough into 4 equal portions.Grease your hands using ½ tsp of oil and shape each portion into a cylindrical roll of 6 mm. (1/4 \") in length and 25 mm. (1\") in diameter.Arrange the rolls on a greased plate and steam in a steamer for 8 to 10 minutes.Cool completely and slice the rolls into small pieces. Keep aside.

How to proceed

Heat the remaining oil in a broad non-stick pan and add the cumin seeds, fennel seeds and asafoetida.When the seeds crackle, add the onions, turmeric powder and green chilli and sauté on a medium flame for 3 to 4 minutes.Add the moong sprouts, salt and ¼ cup of water and cook on a medium flame for 4 to 5 minutes.Add the prepared dumplings, chaat masala, sugar and lemon juice, mix well and cook on a medium flame for a few more seconds.
Serve hot.