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A refreshing, tangy, and crunchy salad made with sprouted mung beans, cucumber, and puffed rice. This renal-friendly version is completely salt-free, getting its zesty flavor from lemon and dry mango powder, making it a perfect light snack.
Prepare the sprouts
Combine the main ingredients
Prepare the dressing
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A refreshing, tangy, and crunchy salad made with sprouted mung beans, cucumber, and puffed rice. This renal-friendly version is completely salt-free, getting its zesty flavor from lemon and dry mango powder, making it a perfect light snack.
This indian recipe takes 15 minutes to prepare and yields 1 servings. At 210.37 calories per serving with 3.2g of protein, it's a beginner-friendly recipe perfect for snack or lunch.
Assemble and serve
Use pre-cooked, canned (no salt added) mung beans, rinsed well, to save time on sprouting and cooking.
Omit the red chili powder and ensure the red onion is very finely minced for a milder flavor.
This recipe contains no added salt and uses natural flavorings like lemon and amchur, making it ideal for a sodium-restricted diet and supporting kidney health.
By using carefully selected ingredients and portion sizes, this chaat stays within strict limits for potassium and phosphorus, crucial for managing a renal diet.
The mung bean sprouts and vegetables provide dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Yes, this recipe is specifically designed to be healthy for a renal diet. It is very low in sodium, potassium, and phosphorus, while providing fiber and plant-based nutrients.
This single-serving recipe contains approximately 210 calories, making it a light and satisfying snack or small meal.
Yes, you can add other low-potassium vegetables like finely chopped cabbage or red bell pepper. Always consult your dietitian before making substitutions on a renal diet.
This chaat is best eaten fresh as the puffed rice will become soggy. It is not recommended to store leftovers.
