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Bhel with Pomegranate

Posted Jun 09 2010 2:51am

Bhel with Pomegranate


100 g moong
100 g green peas
100 g matki ( moth beans )
100 g green chana
2 pomegranates, shelled
1 cup sev
1/2 cup green chutney
1 lime
Black salt to taste
Salt to taste
1 tablespoon coriander leaves, chopped
Oil for frying


Boil enough water. Add moong, green peas, matki ( moth beans ) and green chana to boiling water.

Drain out the water after five minutes and deep fry the boiled pulses in hot oil till done.

Mix one pomegranate with green chutney.

Add salt and black salt to the fried pulses and place them in a plate.

Spread the pomegranate - chutney mixture over it.

Spread the other pomegranate over it, followed by sev.

Sprinkle chopped coriander leaves.

Serve with lime wedges.
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