Chilled Indian Sprout Salad

When I spied these sprouts in the store I didn't see them as a simple container of sprouts.  Instead, they looked to me like Hare Bhare Mung, a salad that I've had and enjoyed at Utsav.

By the time I got back to my office I realized that it was up to me to bridge the gap between the container I now possessed and the end result I anticipated; the sprouts were not going to dress themselves.  According to the Utsav menu, Hare Bhare Mung is salad consisting of a spicy blend of fresh sprouts, tamarind, mint, chopped onion, cilantro, and chaat masala.  Omitting the cilantro was the easy part, creating my own chaat masala was the first challenge.  I chose this recipe and tailored it to what I actually had in my pantry, which was everything except amchoor powder and ajwain.

I had no idea where to begin in making the dressing, so that was the second challenge.  I played around until I came up with something that tasted good on my fingertip and hoped for the best.  Success:

Indian Sprout Salad
serves two

6 oz crunchy sprouts (mine were lentil, pea, and adzuki beans)
1/2 small onion, chopped
1 small tomato, chopped
1 tsp finely chopped fresh mint
2 tbsp evoo
2 tbsp lemon juice
1/2 tbsp tamarind chutney
1 tsp chaat masala

In a small bowl, combine your liquid ingredients.  Add the chaat masala, then toss to combine with sprouts, onions, and tomato.  Let marinate in the fridge overnight and enjoy.