Sprouted cherupayar chaat
- 10 min
- 4 servings
- Evening snack
- Vegetarian
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Cherupayar (whole green gram)100 g
- Brown onions40 g
- Tomatoes80 g (~½ medium)
- Lebanese cucumbers½
- Lemons½
- Coriander leaves6 g
- Black pepper (crushed)¼ tsp
- Salt¼ tsp
You need
- Sieve or colander
- Large mixing bowl
- Jars and lidded containers
- Steamer basket or the idli steamer
- Sharp knife and chopping board
- Measuring cups and spoons
Method
- Ahead (Saturday morning): rinse 100 g green gram in a sieve and soak in 400 ml (about 1½ cups) cold water for 8–10 hours.
- Saturday night: drain, rinse and put in a bowl with a plate on top. Leave on the bench.
- Rinse and drain once in the morning and once at night. In 24–36 hours you will see white tails about 1 cm long. That means they are ready.
- Store in a lidded box in the fridge. Keeps 4 days. Throw them out if they smell sour or feel slimy.
- On the day: steam one portion over boiling water on high for 3 minutes until just tender. This is worth doing for kids and anyone pregnant, as raw sprouts can carry germs. Cool for 5 minutes.
- Finely chop 40 g onion, 80 g (~½ medium) tomato, ½ cucumber and 6 g coriander.
- In a bowl, toss the sprouts with the chopped vegetables, the juice of ½ lemon, ¼ tsp pepper and ¼ tsp salt. Eat straight away.
Make it easier
- Weekend: Soak green gram Saturday morning, drain at night, sprout in a covered bowl. Ready by Monday; keeps 4 days in the fridge.
Keeping and freezing
- Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
- Freezer: does not freeze well; eat within the fridge time.
Good to know
- Toddlers: take their portion out before adding chilli or pepper.