Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Mung Bean Chaat

Mung Bean Chaat


For the topping:

10 small tender okra
2-4 T canola oil for frying


Trim the okra by cutting off the tops. Slice the okra into very thin rounds.


When the oil is hot, add okra. Stir around in hot pan. Cook about 5 minutes until done and slightly crispy. Drain on paper towels and season with salt while hot. Let cool. Set aside separately.


For the Chaat (makes 4 servings as a snack)


1 cup sprouted mung beans (from 1/3 cup dried beans)*
½ cup finely green pepper or jalapeño (1 small bell pepper or 2 deseeded jalapeños )
½ cup finely chopped cucumber (about 1 small cucumber, peeled and seeded)
¼ cup finely diced granny smith apple (from about ¼ of an apple)
1 tightly packed tablespoon finely chopped cilantro
2 teaspoons fresh lemon juice
1 tablespoon golden or regular yogurt
¾ teaspoon chaat masala**


* Dried mung beans are available in bulk bins in many supermarkets. Soak the beans overnight in a covered bowl (1 part beans, 4 parts water). The beans will hydrate to three times their original volume (i.e., 1 cup dried beans = 3 cups soaked beans). The following morning, drain the beans and store them in a container in the refrigerator. The beans can be stored this way for up to a week.


** Chaat masala is available at Indian grocery stores; I’m a fan of MDH’s Chunky Chat Masala


Mix all the ingredients in a large non-reactive bowl. Let the mixture sit for 5 minutes for the flavors to blend.
Spoon into small bowls. Top off each one with a few pieces of fried okra.


Adapted from