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
Method:
- 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.
Making time: 15 minutes (except moong boiling time)
Makes: 4-5 servings
Shelflife: Best fresh
Moong Dishes's Index
