In a mixing bowl, add moong, chickpeas, onions, tomatoes and homemade chaat masala; toss together to make bhel salad.
In a medium non-stick skillet, over medium-low heat, evenly spray cooking oil for 2 seconds. Add curry leaves, turmeric and rice puffs and roast for 3 to 5 minutes till crisp. Sprinkle black pepper and set aside to cool.
To assemble, combine bhel salad and drizzle with green and red chutneys; top with roasted rice puff mix and garnish with cilantro.
* Ingredients for Chat Masala:
1⁄2 tsp. Cumin Seeds
1⁄4 tsp. Black Pepper, ground
1⁄2 tbsp. Pomegranate Seeds
Method for Chaat Masala: In a small non-stick skillet, on medium high heat, dry roast cumin seeds, black pepper and pomegranate seeds for 2 to 3 minutes; remove from heat and let cool. Place this dry spice in a coffee or a spice grinder and grind until fine.
** Ingredients for Green Sweet Chutney:
1⁄4 cup Dates, pitted
1⁄4 cup Water
1/3 cup Pineapple Chunks, fresh or frozen
2 tbsp. Cilantro
Method for Green Sweet Chutney: In a microwave-safe bowl, add dates and water and microwave on high for 45 seconds, let cool. Add date mixture, pineapple and cilantro into a blender and puree.
*** Ingredients for Red Sweet & Sour Chutney:
2 Dates, pitted
1⁄4 cup Raspberries, fresh
Method for Red Sweet & Sour Chutney: In a microwave-safe bowl, add dates and water and microwave on high for 20 seconds; Once cool, add date mixture and raspberries to a blender and puree.
Quick Soak Method for Boiling Chana (Chickpeas)** Ingredients:
1⁄2 cup Chickpeas, uncooked
6 cups Water
In a medium pot, over high heat, add 1⁄2 cup water and dry chickpeas. Bring to a boil and remove from the stove. Cover for 1 hour.
Drain the water and rinse the chickpeas. Add remaining water to the same pot and cook chickpeas on high heat. As soon as it boils, reduce heat to medium-low and cover pot half way; simmer for 45 minutes or until done.
Remove from heat and drain all water. Let the chickpeas cool and use in any recipe calling for chickpeas.
Method for Boiling Moong* Ingredients:
1/8 cup Moong Beans, uncooked
3⁄4 cup Water
In a medium pot, over medium high heat, add water and moong. Bring moong and water to a rolling boil and immediately reduce the heat to the lowest setting.
Cover half way and let it cook for 20 to 25 minutes or until done.
Remove from heat and drain all water. Let the moong cool and use in any recipe calling for moong.
Chef's Tip: This is a great appetizer and you can use a variety of beans and vegetables.
Nutrition Facts (includes masala and chutneys) : Serving Size: 1 Serving (152g), Servings: 4, Amount Per Serving: Calories 210, Fat Calories 20, Total Fat 2g (3% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 10mg (0% DV), Total Carbohydrates 43g (14% DV), Fiber 8g (32% DV), Sugars 18g, Protein 7g, Vitamin A (4% DV), Vitamin C (20% DV), Calcium (6% DV), Iron (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.