Sprouted Mung Bhel Chaat – Healthy Salad

It’s time for a healthy twist to the famous Bhel Puri that we all love so much. Sprouted mung beans provide a nutritious and protein rich base for this snack or no-fuss lunch. Make this easy sprouted mung bhel recipe ahead of time for picnics, parties or for road-trips and you can be rest assured that your stomach and your heart will be satisfied.

Soaking and Sprouting Time: 2 days
Prep Time: 10 min
Serves: 4


Whole Green Mung – 1 cup, washed, soaked and sprouted
Onions – 1/4 medium, chopped fine
Tomatoes – 1 medium, chopped fine
Cilantro – 10 sprigs, chopped fine
Green Chillies – to taste, chopped fine
Lemon or Lime Juice – 1/2 or to taste
Cilantro or Mint Chutney – to taste
Tamarind Chutney – to taste
Salt – to taste
Chaat Masala – to taste

Sev – for garnish


1. Check out our video on “How-to Sprout Beans”.
2. In a bowl mix all of the above except the Sev.
3. Mix well and serve.
4. Garnish individually each bowl with Sev as a garnish right before eating.


1. To make it healthier – skip the Sev, it tastes great even without it.
2. Don’t enjoy the rawness of the sprouts – saute with little oil, steam or microwave just a bit.
3. Video on How To Sprout Beans – Click Here
4. Video on Tamarind Chutney – Click Here
5. Video on Mint Chutney – Click Here
6. Video on Coriander Chutney – Click Here

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0 thoughts on “Sprouted Mung Bhel Chaat – Healthy Salad

  1. Hi Ladies,
    Just love your chaat recipe! Have made it today with little change.I mixed boiled chickpeas and row mung sprouts together and cook it (just about 2-3 mins)on the pan with olive oil,oregano,parsley ,black paper and pinch of garlic powder and salt.Has served with finely chopped onion,lemon and yogurt.It turned out super delicious. 🙂

    Thanks for sharing!!

  2. You guys are awesome. I love your recipes, they are so easy to follow. I am hooked to your shows. Everyday I can’t wait to come home from work and your recipes. My kids and husband thinks that i am the best cook and your guys brought our families closer. Thanks.

    1. Hi Gail,

      We have not tried eating uncooked sprouted chickpeas, but rajma is not recommended to sprout as it contains some sort of toxins and must be cooked thoroughly.

  3. Hi Hetal & Anuja,

    I had some moong sprouts in my fridge and was wondering what to do with them when I came across this recipe on your website. Thanks you, ladies. You made my day! The chaat turned out great and my husband and I absolutely loved it. We had it for dinner tonite :-).
    Since I do not like the raw taste of moong, I sauted them with a drop of Olive Oil before mixing up.

  4. Great simple recipe!

    Just a suggestion… when using the knife to get ingredients from the cutting board onto a pan/plate etc.,or to scrape, I think it is better to use the blunt side of the knife. This way the cutting edge does not get damaged.:-)

  5. hi ladies!!!!
    such a yummy dish!!
    um i have invited my sisters and there kids for dinner and i don’t know what to make in dessert, so can you ladies give me some ideas what can i make for them in dessert, because i mostly make like custard or cake, and this time i wanna try something new. i am sure you ladies have great ideas!!:D

    1. ooooops

      i shood meec mi onne bluuper videyo like SmTc

      I meant to say:
      Sev is not optional
      ITS MANDATORY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      BTW i’m 10 & looooove your vids

  6. i would love to cook this recipe,but the sale of sprouts has been stopped in germany, because 30 people died and more than 3000 people have been infected with the EHEC-bacterias.

  7. Mmm, loved the dish girls. Great work!

    Just an odd question. While looking at your videos, it seems to stop a couple of time in between. Any reason why this is happening.

  8. hi ladies,
    i would like to know which brand of chef’s knife have you used in the video……it looks awesome.Anuja,great job on chopping onions.Hetal I adore you too.You guys are the best

    1. Hi Rebecca,

      Its an Ultrex, santoku stlye. We went to knife skills class recently where the instructor said that any knife can be wonderful – the key is to sharpen it. Invest in a nice knife sharpener.

  9. A perfect recipe for all in general and school going kids in particular. It was an old method in prejunk food packet period in Saurashtra region of India to serve regularly.
    Thanks to both of you for providing nutritive recipes.

  10. An irrelevant question.. So curious about how you get that hiding look in your kitchen.. I keep my blender, microwave and other gadgets on the kitchen slab and it looks bit messy and full.. so wanted to know how you organise ur kitchen and would be happy if you could make a tip video on a complete kitchen organisation.. please help Didi’s.. 🙂

    1. Hi Amy,

      Its really all about how much cabinet space you have in your kitchen. We’re lucky to have lots of cabinets so we keep all of our appliances back in when we are done using them. Our microwave is mounted in the wall so it doesn’t take up any counter space. Sometimes, even people with many cabinets tend to keep appliances on the counter for easy access. Its a personal choice really…clean counters or convenience :).

  11. Hi Hetal and Anuja,
    As usual a great recipe. I made this recipe, but also added some seedless chopped cucumber and grated carrots. This is so filling, u r good to go for a long time! Loved it!

    1. We eat this chaat all the time and have never experienced stomach distress. Maybe it is caused by some other type of bacteria.

  12. Uncooked sprout mung sometimes causes major stomach distress. The volatile vomiting kind. In the recent past I tried to pressure cook it with just a little bit of water and one whistle but it becomes a mush. Any other ideas?? Does the skillet sautee idea work well. How long should it be sautéed to get cooked but crisp moong??

    1. Hi Ann,

      When pressure cooking mung sprouts, allow the cooker to whistle once and then remove the pressure by placing the pressure cooker in your sink and allowing cold running water to fall on the lid. This prevents the mush. Sauteing a few mins on the skillet is also a good idea – takes the raw edge away while maintaining the crisp texture. Another viewer mentioned blanching the mung.

    2. Ann,

      I understand that recent studies show sprouted food can upset stomach because sprouting generates minerals in them that completely block the function of certain necessary enzymes in our body. Maybe in you this is more promenently manifested. “Projectile vomitting” seems more like from bacterial contamination though. In any case definitely cook the mung beans a little to be safe.

  13. hi Hetal and Anuja!
    how long do you recommend keeping this bhel? Sprouts being a “live” food could become contaminated with bacteria very fast…I hear you should ideally consume sprouts within 2 days…

    1. Hi Shasha,

      I think when mung beans are sprouted very long (as in the ones used for Chinese cooking), they spoil faster in the fridge. Amazingly, the kind of mung bean sprouts we showed stay fresh in the fridge for a week or longer if you keep them in an air tight container and free from moisture.

  14. Perfect dish to try for the summer!

    Just one observation – I noticed that your “showmethecurry.com” logo appeared at the bottom of your video. This makes it difficult to see what is happening on the counter/chopping board. Could anything be done about that?

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