Ingredients and Method to make moong bhel puri
1 and 1/2 cup sprouted and cooked mung beans (moong/ payaru ) ( see notes) to learn how to make sprouts, check out this post
1 small potato cooked, peeled and cut into small pieces (aloo)
2 Tbsp finely chopped onions (pyaaz)
2 Tbsp finely chopped tomatoes (tamatar)
1 Tbsp finely chopped cilantro (coriander leaves/ hara dhania)
Salt to taste (namak)
Sev to taste (crunchy fried chickpea flour fritters) (available in most Indian groceries, see notes for sub)
Assemble all the ingredients. In a large bowl, add sprouted and cooked mung beans, then add onions, tomatoes, potatoes, cilantro, the two types of chutney, salt to taste and mix well. Add sev and mix again. Serve immediately.
This quantity makes enough for 1 to 2. This recipe can easily be doubled or tripled as required.
Notes:
If you like crunchy raw sprouts you can add them raw to this bhel too. I do that sometimes, but most times I like to cook the sprouts with very little water until it is slightly soft yet firm, then I cool it thoroughly and use in this recipe.
If you want to cut the calories from the sev, you can use baked potato sticks, or baked fries that are now available instead, just crush the fries/ sticks a little and sprinkle over the beans and you are set :)
