Sprouted Urad Chaat

For the sprouted dal

3 days before, wash 200g urad dal, changing the water several times, then soak overnight. Spread over a plate covered in a damp, clean tea towel. Every 6 to 8 hours rinse the beans with water making sure they don’t dry out. Continue for 2 days until small sprouts have appeared.

For the chaat masala

This makes loads, you may want to store the rest of it in an airtight jar where it should keep happily for a month or two.

• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 1 tsp fennel seeds
• 2 tsp black peppercorns
• 1 tsp chilli powder
• 2 tbsp amchur powder
• 2 tbsp black salt
• 1 tsp ground ginger
• 1 tsp dried mint
• 1/4 tsp asafoetida
• 2 tsp garlic powder

Roast the cumin, coriander, fennel and peppercorns in a dry frying pan until fragrant. Grind the seeds in a pestle and mortar or spice grinder. Mix the rest of the ingredients and store in said airtight jar.

For the sweetened mint raita

• 100g yogurt
• 1 tbsp finely chopped fresh mint
• juice of half a lemon
• 1 tsp grated jaggery

Mix everything together and add more water if required, you’re after a drizzlable consistency.

For the tamarind chutney

• 100g tamarind pulp, broken up and covered in hot water
• 1 tsp grated jagerry

Wait for the tamarind pulp to soften completely, coaxing it along occasionally with your finger. Press the pulp through a sieve and discard the seeds. Mix the jagerry with the pulp and add more water if required, you’re after a drizzlable consistency.

Ingredients

• sprouted dal
• 1 small red onion finely chopped
• 1 green chilli finely chopped
• 1/2 cucumber finely chopped
• 2 tomatoes, deseeded and finally chopped
• a small bunch of coriander finely chopped
• juice of 1 lime
• salt
• 1 tbsp chaat masala
• 200g sev
• mint raita
• tamarind chutney

Directions

Mix the sprouted dal with the onion, chilli, cucumber, tomatoes and coriander. Add the lime juice and salt and mix thoroughly. Sprinkle the chaat masala liberally over the dal mix, followed by the sev. Drizzle the raita, then the tamarind chutney over the lot and enjoy with a cold beer.