Mung Chaat

With the hot and humid days of May looming over us, salads are just the right thing to have.Unlike some of the European salads that have thick dressings such as mayonnaise those prepared in our part of the continent is light. Some are tossed with sesame oil and others  with so ya sauce, lemon juice or vinegar.This dish can be served hot or cold and it tastes equally good both ways. It is a snack but for those who wish to have a light breakfast can have it at breakfast as well. It can be spread on toast and then made into a grilled sandwich for a heavier meal. It can be served as a salad too along with lunch or dinner. It can be prepared with mung sprouts and also with boiled mung dal.

Ingredients :

Green Lentil(Moong),soaked                             1 cup
Fresh Green Garlic,chopped                               10 stalks
Spring Onions,chopped                                      1 stalk
Olive Oil/ Vegetable Oil                                      2 tbsp
Mustard Seeds (sarson)                                     1/2 tsp
Asafoetida (hing)                                                one pinch
Cumin Seeds(jeera)                                            1/2 tsp
Fenugreek Seeds(methi dana)                             1/4 th tsp
Cardamom                                                         2
Cinamon Stick                                                    1 inch
Gram Flour                                                         3 tsp
Tomatoes,chopped                                             2,medium
Salt                                                                    as per taste
Lemon Juice                                                      1 tbsp

Method :

Soak the lentils and after 1 hour drain. Pressure cook in 2 1/2 cups of water till the lentils are soft. Take care so that the lentils do not become mushy and too soft.
Heat oil in a pan. Add mustard seds, asafoetida,cumin seeds, fenugreek seeds, cloves, cardamom and cinnamon. Next add the green garlic,chopped and for a minute and saute.
Add the gram flour(besan) and roast till good smell starts coming.
Add ginger paste, green chilli paste , tomatoes and mix all well.
Now add the boiled lentil, salt, and lemon juice. Mix.
Garnish with finely chopped spring onions .
Serve hot.

Chickpea and sausage Chaat :

Ingredients :

Chickpea                                    400 grams
Sausages                                     100 grams
Onion                                          1 small,finely chopped
Oil                                               1 tsp
Olive oil                                       2 tbsp
White WineVinegar                      2 tbsp
Coriander Leaves                         2 tbsp,chopped
Spinach Leaves                            100 grams

Method :

Soak the chickpea overnight and then pressure cook till soft. Drain and keep aside.
Saute the sausages in 1 tsp oil in a nonstick pan till the sides are brown and then chop into small pieces.
Chop the spinach leaves into small pieces.
Chop coriander as well.
Take a mixing bowl and put all ingredients in except the spinach.Add salt and pepper as per taste.Toss them around to coat the seasoning.
In a serving platter,  first lay the spinach leaves and then spread the prepared chaat on it .Serve .