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Moong Bhel

By: Nitya
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Main Ingredient: Moong, Onion, Potato, Carrot
Servings: 4-5 servings
Time to Prepare: 15 minutes (except moong boiling time)


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


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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