Monday, June 24, 2013

Bhelpuri - Indian snack! (BioSnackySprouts Challenge - Mung Beans!)

It is day 5 of the A.Vogel BioSnacky Original Sprouter challenge!!  Thirty Canadian Bloggers selected by A.Vogel to try out their new fun and innovative BioSnackySprouter. Right now all are sprouting away in their homes and documenting it on their blogs!  

I'm feeling so lucky to be one of them, and also at the same time wondering how the heck have I been managing without this sprouter in my life!  Watering it is so much fun, I look forward to every 12 hours when I simply pour a full large mason jar of water into the top tier and watch it trickle down perfectly watering each sprouts crop. 

Today we're talking mung beans, they're one of my favourite sprouts and since they started on thursday (the 20th) they seem to have fully sprouted in 4-5 days. 

The recipe I'm incorporating them into is like a party in your mouth, it's an Indian snack street food called Bhelpuri, by no means am I claiming this to be a "traditional" recipe because I'm not an expert, I simply put together this version using all the flavours I love. 

I think this is a perfect summer recipe, it's spicy and fresh and a nice change! Makes a fabulous appetizer too for a backyard BBQ or get together. Try serving them in small rolled up newspaper cones for more of that "Street food" flare. 

This morning bright and early I set out to the local Chinese and Caribbean market to pick up a coconut, red onion and chilis to add to the rest of the vibrant flavours which were already stocked in my pantry and fridge like fresh ginger, cilantro, cucumbers, tomatoes ...

This recipe is in 2 parts, the fresh salsa and then the dry snack and you only mix it together when you're about to serve otherwise it'll go soggy if left sitting.

For the fresh "Salsa" part:

- 1/2 english cucumber, finely diced
- 1 large firm tomato (use the outter part removing the seeds and core) dice finely.
- 1/4 large red onion - finely diced
- 1 piece of ginger (small thumb size piece) peeled and finely diced 
- 2 chilies - finely diced (or adjust to your taste)
- 1/2 fresh coconut flesh, cut into strips/shavings

- 1 1/2 tbsp mung beans - sprouted 4 days in advange in the A.Vogel biosnackysprouts sprouter 

- Cilantro, chopped finely (a couple of sprigs)  
- Lemon or lime for squeezing 
- Sea salt

Lightly toss all of the above together except for the lemon juice and salt

For the dry mix: 

Store bought assorted Indian snack.  About 1 1/2 cups from the package. 

At my grocery store or local Indian market there are SEVERAL varieties of snacks and mixes, many include spiced fried noodles made of a dough that comes from ground chickpeas. Added to that are puffed rices, lentils, chickpeas, all kinds of very interesting and tasty ingredients.

Before serving:
When ready to serve mix the dry and wet together and add a squeeze of lemon juice and a sprinkling of sea salt to your taste, tossing lightly with fingertips salad spoons and immediately serve in individual portions with a small spoon.

Variations: Add finely diced mango to the mix, or create drizzling sauces made from tamarind and other vibrant flavours to awaken the senses!

Feel free to adjust the amounts too, add more of something you like and less of another!

I hope you try this recipe and enjoy it as much as I did!

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