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Sunday, March 28, 2010

~ DRY BHEL, BHEL, DAHI BHEL WITH SPROUTS RECIPE ~


~ DRY BHEL, BHEL, DAHI BHEL WITH SPROUTS RECIPE ~

Crunchy kurmura coated with khatta meetha chutneys surrounded by fine crunchy counterparts, tart green mango pieces, sprouts ... an anytime of the day favorite 'the super cool Dahi Bhel' tops my recipe list on warm summer evenings ...

RECIPE SERVES 3

INGREDIENTS

9 cups Kolhapuri kurmura (the slightly thick kurmura is better as it does not sog so easily when chutneys are added)

KURMURA VAGHAAR ~ On medium flame, heat 1/3 cup oil, after it heats, add 1 teaspoon jeera, pinch of hing, 1/8 teaspoon haldi, add kurmura, 3-4 teaspoons salt (to taste), mix & keep on mixing till the entire batch of kurmura becomes crunchy to the bite. Once they're done, switch off gas, keep aside. (You can do this days in advance & store in an airtight container & they stay fresh)

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1/2 cup cooked or as is sprouts (soak total 1/4 cup each of moong, math (mooth) overnight. next morning, keep in a utensil that has holes, in which we soak poha, drain all the water out of pulses, cover with lid, let them sprout for 24 hours)

You can add sprouted moong, math to bhel as is OR add 1/4 cup water, cook to 2 whistles with little salt & red chilli powder. When cooker cools down, remove sprouts & let them cool to room temperature.

You can also soak 1/4 cup brown chana, 1/4 cup green chana overnight. Next morning, add to a cooker + 1/4 cup water + salt to taste + red chilli powder, cook to 7-8 whistles to soften them completely.

(You can do this a day in advance & store all the sprouts in the fridge)

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2 potatoes (boil to 4 whistles, after cooker cools, peel, let potatoes cool, cut in fine pieces)

1/2 onion (chop fine)

2 tomatoes (chop fine)

1/2 cup green mango (chop fine)

1/4 cup roasted peanuts, kaaju mix

8 green chillies chopped (or as spicy as you need it)

1/2 to 1 cup mix farsan (tikhi sev, boondi, chana dal, moong dal - any farsan mix)

Crushed 12-15 puris (of sev puri) or tortilla corn chips

4 cups super cool yogurt (dahi) (blend with a spoon so it be added as a topping on Bhel)

Additional salt or red chilli powder (sprinkle to taste)

1/2 cup fresh cut cilantro, fine bhel sev (to garnish in the end)

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In a big bowl, add all the above dry ingredients (except bhel sev & cilantro) & mix very well.

FOR DRY BHEL ~ Serve the dry Bhel mixture, garnish with Bhel Sev, fresh cut cilantro, puri (of sev puri) or tortilla corn chips.

FOR REGULAR BHEL ~ Divide the Dry Bhel mixture in as many servings as you wish to make. Let everyone individually add khatta meetha Tamarind chutney, cilantro chutney, mix & then garnish with Bhel Sev, cilantro, puri (of sev puri) or tortilla corn chips.

FOR DAHI BHEL ~ Divide the Dry Bhel mixture in as many servings as you wish to make. Let everyone individually add cool yogurt, khatta meetha Tamarind chutney, cilantro chutney, mix & then garnish with Bhel Sev, cilantro, puri (of sev puri) or tortilla corn chips.

Prepare & enjoy !!!

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