Bhel is all an all-time favourite snack – isn’t it? This recipe gives a healthy twist so you can enjoy it guilt-free!
- Yellow moong dal (soaked for 30 minutes and drained) – ½ cup
- Boiled Corn – 2 Tbsp
- Boiled Chana – 2 Tbsp
- Grated carrot – 2 Tbsp
- Chopped Spring onions – 2 Tbsp
- Chopped Raw mango – 2 Tbsp
- Finely chopped Mint leaves – 1 Tbsp
- Finely chopped Coriander – 1 Tbsp
- Chaat masala – 1 tsp
- Amchur – 1 tsp
- Oil – ½ Tbsp
- Mustard seeds – 1 tsp
- Hing – a pinch
- Salt – to taste
- Combine the soaked moong dal and enough water in a deep pan, mix well and cook on a medium flame for 6 to 8 minutes. Drain and keep aside.
- Transfer the cooked yellow moong dal, boiled corn, boiled chana, grated carrot, chopped spring onions and raw mango in a bowl.
- Add mint leaves, coriander, chaat masala, amchur and salt to the mixture. Mix well and keep aside.
- Heat a small non – stick pan, add the mustard seeds and hing and saute on a medium flame for a few seconds.
- Pour this tempering over the prepared mixture and toss well.
- Serve immediately or refrigerate and serve chilled.
NUTRITIVE VALUE FOR 4 SERVINGS:
|Yellow moong dal||½ cup||97||15||7.2||0.5||12.9||2.8|
|Spring onions||2 Tbsp||17||3.5||0||0||6||0.4|
|Raw mango||2 Tbsp||15||3.2||0||0||8.1||0.9|
Nutritional Value (1 SERVING)
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