Ingredients:

• 2 cups – Murmura (puffed Rice or pori)
• 1 tsp – Oil
• 1/4 tsp – Mustard Seeds
• A pinch of Turmeric powder
• 1/4 tsp – Red Chilli powder
• 1/4 tsp – Hing
• A few sprigs – Curry leaves
• Salt
• 2 tbsp – Onion chopped
• 2 tbsp – Carrot (grated)
• 1 Cucumber chopped
• 2 tbsp – Bell pepper chopped
• 2 tbsp – Tomato chopped
• Coriander leaves to garnish
• 1/4 tsp – Lime juice
• Some sweet chutney (optional)

Method:

1. Heat oil in a wide pan. Add mustard seeds, turmeric powder, hing, chilli powder, salt and curry leaves.
2. When mustard seeds crackle, add murmura.
3. Fry on low heat for a couple of minutes so that the spices get nicely mixed with murmura. Set aside.
4. In the same pan, add 1/2 tsp of oil, fry onions till the raw smell goes.
5. Now mix onions and the rest of the ingredients with murmura and stir well.
6. Squeeze lime juice in the end or drizzle some sweet chutney if you like.
7. For sweet chutney:
8. Grind some dates and tamarind (a small piece) with water to a sauce like consistency or heat 3 tbsp of jaggery mixed with very little water for 2 mins and drizzle on top of bhel in the end.

Recipe courtesy of mahimaa