Place the mung beans in a small saucepan with 3 cups cold water over high heat. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until the mung beans are tender, about 25 to 30 minutes. If your mung beans are still a bit tough when the time is up, leave the saucepan covered for an additional 5 minutes. Drain mung beans.

Peel and dice the red onion. Peel and dice the tomato. Peel and thinly slice the garlic. Trim, deseed, and mince the serrano pepper.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the cumin seeds and mustard seeds and cook, shaking the skillet frequently, until they begin to sizzle, about 2 to 3 minutes.

Add the sliced garlic and as much of the serrano chile as you’d like the skillet and cook until fragrant, about 1 minute. Add the spinach and a pinch of salt and pepper and cook until wilted, about 2 to 3 minutes. Transfer the spinach to a bowl and chill in the refrigerator until step 6.

Pop the flatbreads into the oven to warm, about 3 to 4 minutes. Once the mung beans are finished, add the diced red onion, diced tomato, and cilantro chutney. Stir the mung bean chaat and taste to adjust seasoning with salt.

Remove the sauteed spinach from the refrigerator and drain any excess liquid. Halve the lemon and cut half into wedges. Add the juice from just half the lemon to the spinach along with the yogurt and stir. Taste and adjust the seasoning of the spinach yogurt raita with salt. Cut the flatbread into wedges. To serve, divide the mung bean chaat between bowls and top with the spinach yogurt raita. Serve with flatbread and lemon wedges. Dig in!