Moong Sprouts Bhel


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One of the most popular West Indian street snack, bhel is a puffed rice dish with chopped boiled potatoes, sweet tamarind sauce and a hot coriander chutney. Moong sprout bhel is an unique combination of sprouted moong with bhel or puffed rice. Overall a culinary delight with a spicy tangy touch.

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2 cups slightly boiled, drained moong sprouts
1 onion, finely chopped
1 tomato, finely chopped
1 slice raw mango finely chopped (optional)
1 small potato, boiled, peeled & finely chopped
1 tbsp finely chopped coriander (dhania) leaves
1 carrot, grated
1 tsp. tamarind chutney
1/2 tsp. green chutney or 1 small green chilli finely chopped
1/4 tsp cumin seeds (jeera) powder
4-5 pinches dried mint powder (optional)
salt to taste
lemon juice to taste
1/4 cup fine sev (that used for bhel)
1 tbsp. cornflakes, meusli, or other cereal


  1. Make sure sprouts or moong is boiled till soft, but not at all mushy. chill moong in refrigerator till required. mix all ingredients, except coriander, sev and cornflakes. stir to mix well, and check for taste. just before serving, add in coriander, cornflakes and sev. serve while the cereal and sev are still crunchy.

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This recipe was contributed by REHANAK on 08 Nov 2003

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