Ingredients:

• 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

Method:

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

Recipe courtesy of Sify Bawarchi