| By : Shazia Khan ( Posted on :02 Feb, 2007 ) | Total Views : 403 | Previous | Next |
Making time: 15 minutes (except moong boiling time)
Makes: 4-5 servings
Shelflife: Best fresh
Ingredients
• 2 cups boiled, drained moong (cooked till soft, but not mushy)
• or 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. coriander leaves finely chopped
• 1 carrot grated
• 1 tsp. tamarind chutney
• 1/2 tsp. green chutney or 1 small green chilli finely chopped
• 1/4 tsp. cumin 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
Directions
1. Make sure sprouts or moong is boiled till soft, but not at all mushy.
2. Chill moong in refrigerator till required.
3. Mix all ingredients, except coriander, sev and cornflakes.
4. Stir to mix well, and check for taste.
5. Just before serving, add in coriander, cornflakes and sev.
6. Serve while the cereal and sev are still crunchy.
