Sprouts Bhel | स्प्राउट्स भेल | High Protein Veg Recipes | Healthy Recipe | Sanjeev Kapoor Khazana

Enjoy a wholesome, protein-packed snack with our Sprouts Bhel. This vibrant dish combines sprouts, fresh vegetables, and a flavorful dressing, making it the perfect choice for a high-protein snack.

SPROUTS BHEL

Ingredients

½ cup whole green gram (sabut moong)
½ cup moth beans (matki)
Salt to taste
2 medium potatoes, boiled, peeled and chopped
4-6 tbsps chopped onions
4-6 tbsps chopped tomatoes
4 tbsps roasted and peeled peanuts + for garnish
4 tbsps chana dal ¬namkeen + for garnish
Black salt to taste
A pinch of chaat masala
A pinch of red chilli powder
3 tbsps green chutney
5 tbsps date and tamarind chutney
2 tsps red chilli – garlic chutney
1 lemon
8-10 crisp papdis + for garnish
2 tbsps chopped raw mango + for garnish
2½ cups puffed rice
2 tbsps nylon sev + to sprinkle
2 tbsps chopped fresh coriander
Grated carrots for garnish
Grated beetroot for garnish
Chopped pineapple for garnish
Fresh pomegranate pearls for garnish

Method

1. Take green gram and moth beans in a bowl. Wash thoroughly. Add sufficient water and soak for 6-8 hours.
2. Drain the water. Transfer the soaked green gram and moth beans in a muslin cloth and tie properly. Set aside in a warm place for 6-8 hours.
3. Alternately, transfer the soaked green gram and moth beans in a strainer, cover with a lid and set aside in a warm place for 6-8 hours.
4. Heat sufficient water in a deep nonstick pan. Add the sprouts, salt and blanch for 2 minutes. Drain the sprouts and put in chilled water so as to avoid excess cooking. Set aside.
5. Drain the water and transfer the sprouts in a bowl. Add potatoes, onions, tomatoes, peanuts, chana dal namkeen, black salt, chaat masala, red chilli powder, green chutney, date and tamarind chutney and red chilli garlic chutney.
6. Squeeze lemon, crush papdis and add to the bowl. Add raw mango, puffed rice, nylon sev, coriander and mix well.
7. Transfer in a serving bowl. Sprinkle sev, carrots, beetroot, chana dal namkeen, peanuts on top.
8. Garnish with raw mango, pineapple, chopped coriander, pomegranate pearls and serve with papdi.

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