Super-healthy sprouted mung chaat with crispy spinach

Super-healthy sprouted mung chaat with crispy spinach

Anjum's Quick & Easy Indian
Lisa Linder

This is a surprisingly tasty salad that I serve to friends and eat by myself for a light meal, as it is so satisfying, almost in spite of being so nutritious! It is also fantastic with 10-minute spiced lamb chops or with a simply grilled steak. You can buy the tamarind chutney in Indian markets or online (I love the Maggi brand) and the coriander chutney whizzes together in seconds, but, if you don’t have the ingredients for that, just add a little lemon juice and a bit more coriander. I bake the spinach until crispy – and it is a revelation – but once mixed in a salad it needs to be eaten quickly or it becomes soggy. If baking the spinach is a step too far, just add some raw baby spinach to the salad, or leave it out.


Quantity Ingredient
2 handfuls baby spinach leaves, well washed, left to dry on kitchen paper
2-3 tablespoons vegetable oil
200g mixed sprouted beans
1 largish tomato, finely chopped
1 small red onion, finely chopped
large handful coriander leaves, chopped
6 tablespoons Tangy coriander chutney
250g greek yogurt
1/3 teaspoon roasted ground cumin
120-135ml tamarind chutney
handful roasted salted peanuts, chopped, (optional)


  1. Preheat the oven to 160°C.
  2. Put the spinach leaves in a large bowl, add the oil and toss with your hands to coat all the leaves. Place on one or two large baking trays, as near as possible in a single layer. Season lightly with salt and bake for 25 minutes, or until the leaves are crisp. Take out of the oven and set aside.
  3. Meanwhile, boil the sprouted beans in water for six to eight minutes, or until al dente but not crunchy. Drain. Add the tomato, onion, coriander and coriander chutney; taste and season with salt if you like.
  4. Mix the yogurt with the roasted ground cumin, taste and adjust the seasoning.
  5. When you are ready to eat, spoon the yogurt on to serving plates. Mound the sprouted bean mixture on top, drizzle well with the tamarind chutney, then arrange over the crisp spinach. Sprinkle over the peanuts (if using), then serve immediately.
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