Sprouted Moong Bhel

Ingredients

Sprouted Moong - 2 cups
Puffed rice - 2 cups
Red onion - 1 finely chopped
Carrot - 1 grated
Tomato - 1 finely chopped
red chilli powder - 1 tsp
Fresh Lemon Juice - 1 tbs
Salt to taste
green chillies -3 chopped finely
Coriander leaves - 2 tbs finely chopped
Sev(thin) - 1 cup







For the Sprouts
Soak whole moong overnight in water . Drain it the next day and let it sprout either in a sprout maker or cheesecloth for a day.

Method.

Microwave sprouted moong for 5 minutes with very little water and keep it aside. Drain water if any . Heat a tablespoon of oil in a kadai. Temper the mustard seeds and add rice puffs,moong,grated carrot,onion,tomatoes, red chilli powder and salt . Give a quick toss and switch off the flame. Squeeze lemon juice. Garnish with finely chopped green chillies, thin sev and corriander leaves just before you serve.

Vegetarian Thali for Lunch

My son has become so obsessed with vegetarian thali nowadays. When he was in India for summer vacation, he would go to restaurants several times a week just to have veg.thali. He told me over the phone very often that he had a big lunch for just a dollar(rs->$). Here is my version of the same .



Vegetarian Thali:


Ulunthamparuppu Saadham (Black gram Dhal & Rice),
Rasam,
Mulangi Poriyal(Raddish)
Collard Greens Kootu
Aviyal(Mixed Vegetables in Coconut gravy)
Coconut-Sesame chutney
Home-made yogurt
Gulab jamun
Gingelly oil
Appalam(papad)
Vadagam(sun dried onion&urad balls)

Peanut Cabbage Bhel

Here is the second version of Healthy Bhel. This time I used boiled peanuts instead of sprouted moong. I savoured this snack many times during my recent vacation to Chennai,INDIA. The street vendors sell this snack in push carts in the beach , in front of shopping stores in T.Nagar...