Moong Bhel

Recipe by
Total Time:
15 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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  • 2 cups - boiled, drained moong (cooked till soft, but not mushy) or 2 cups lightly boiled, drained moong sprouts
  • 1 onion (finely chopped)
  • 1 tomato (finely chopped)
  • 1 slice raw mango (finely chopped) - optional
  • 1 small potato (boiled, peeled and 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 to 5 pinches of dried mint powder (optional)
  • salt to taste
  • lemon juice to taste
  • 1/4 cup - fine sev (used for bhel)
  • 1 tbsp - cornflakes, muesli, or other cereal

How to Make Moong Bhel

  • Make sure the moong (or sprouts) is boiled till soft, but not mushy.
  • Chill moong in refrigerator till required.
  • Mix together all the ingredients, except coriander, sev and cornflakes.
  • Stir well, and check seasonings.
  • Just before serving, add coriander, cornflakes and sev.
  • Serve while the cereal and sev are still crunchy.