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 taste1/4 cup – fine sev (that used for bhel)
• 1 tbsp – cornflakes, muesli, or other cereal

Method:

1. Make sure sprouts or moong is boiled till soft, but not 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.

Recipe courtesy of Saroj Kering