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Sprouting legumes like moong, chickpeas, or lentils enhances their nutritional value by increasing protein, folate, and vitamin C content. These nutrients are vital during pregnancy — folate helps prevent neural tube defects, iron supports healthy hemoglobin levels, and protein aids fetal growth.
This sprouts chaat combines boiled sprouts with crunchy onions, tomatoes, cucumber, and fresh herbs. Lemon juice not only adds zest but also improves iron absorption. Unlike fried snacks, this dish is oil-free, light, and digestion-friendly, making it a great option for between-meal hunger pangs or evening cravings.
It’s versatile too — you can add pomegranate seeds for natural sweetness, roasted peanuts for crunch, or even boiled potatoes for extra satiety. Quick to prepare and bursting with flavor, this chaat is both delicious and nourishing for pregnancy.
Boil sprouts in water for 3–4 minutes until slightly soft but still crunchy. Drain and cool.
In a mixing bowl, add sprouts, onion, tomato, cucumber, and green chilli.
Season with chaat masala, roasted cumin powder, salt, and lemon juice. Mix well.
Garnish with coriander leaves and pomegranate seeds.
Serve fresh as a snack or light meal.
Yes, but ensure they are fresh and boil them before use.
Yes, as long as sprouts are boiled or steamed to avoid any risk of bacterial contamination.
It’s best eaten fresh. You can keep boiled sprouts ready in the fridge and assemble before serving.
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