First and foremost, I would like to say as an avid runner and an advocate of health in general, it truly saddens me to think about the horrific acts that took place today in Boston during the holy grail of all marathons - the Boston marathon! Our thoughts and prayers are with everyone in Boston.
Secondly, I would like to apologize for posting our weekly recipe so late; it was a very busy and memorable weekend for me. This was a weekend of celebration especially because my husband graduated with his doctorate degree in chiropractic and was recognized for additional degrees in Anatomy as well as Health and Wellness. Afterwards, we celebrated his graduation at our home with close family & friends, which is the inspiration for today's recipe...
Bhel is a type of street food and falls under what is commonly known as chaat. It is not only delicious but chaat food is also the most famous type of found throughout India. These days there are chaat restaurants in most major cities that serve up this delicious dish but nothing compares to making it at home. Try it out at your next party and it will be sure to be a hit.
Ingredients:
1 package of pre made/ mixed bhel mix (found at most local Indian grocery stores)
Cilantro and jalapeno chutney (recipe to follow)
1 bottle pre made tamarind chutney (you can also find this at the local Indian grocery store but you can use a 1/2 cup of apple butter and add a pinch of cumin powder, salt, & cayenne pepper in its place)
1 cup sprouted moog beans
1 cup brown chick peas (found at most local Indian grocery stores)
1 cup shredded purple cabbage
2 medium boiled potatoes, diced
1 bunch cilantro plus more for garnishment
1-2 whole jalapeno or Serrano peppers
Salt (for chutney)
1 tsp EVOO (extra virgin olive oil)
Directions for Jalapeno Chutney:
1. In a blender, place the entire bunch of cilantro, add salt, EVOO, jalapeno peppers, and blend on medium to low speed.
2. You can add a bit of water to help the blending process so that the chutney is at a desired consistency (the chutney shouldn't be too runny or too thick).
Directions for Bhel:
1. Soak moog beans and brown chick peas over night in warm water.
2. Drain the water out and in a cheesecloth, place the moog beans in the over for roughly 12 hours so that they sprout. Alternatively, you can find sprouted moog beans at your local organic market or your local Indian stores.
3. Follow the same instructions as above for brown chick peas.
4. In a plate or bowl, add bhel mix, potatoes, chick peas, moog beans, & cabbage.
5. Top off with all of the various chutneys and garnish with a bit of cilantro.
6. Enjoy!
Secondly, I would like to apologize for posting our weekly recipe so late; it was a very busy and memorable weekend for me. This was a weekend of celebration especially because my husband graduated with his doctorate degree in chiropractic and was recognized for additional degrees in Anatomy as well as Health and Wellness. Afterwards, we celebrated his graduation at our home with close family & friends, which is the inspiration for today's recipe...
Bhel is a type of street food and falls under what is commonly known as chaat. It is not only delicious but chaat food is also the most famous type of found throughout India. These days there are chaat restaurants in most major cities that serve up this delicious dish but nothing compares to making it at home. Try it out at your next party and it will be sure to be a hit.
Ingredients:
1 package of pre made/ mixed bhel mix (found at most local Indian grocery stores)
Cilantro and jalapeno chutney (recipe to follow)
1 bottle pre made tamarind chutney (you can also find this at the local Indian grocery store but you can use a 1/2 cup of apple butter and add a pinch of cumin powder, salt, & cayenne pepper in its place)
1 cup sprouted moog beans
1 cup brown chick peas (found at most local Indian grocery stores)
1 cup shredded purple cabbage
2 medium boiled potatoes, diced
1 bunch cilantro plus more for garnishment
1-2 whole jalapeno or Serrano peppers
Salt (for chutney)
1 tsp EVOO (extra virgin olive oil)
Directions for Jalapeno Chutney:
1. In a blender, place the entire bunch of cilantro, add salt, EVOO, jalapeno peppers, and blend on medium to low speed.
2. You can add a bit of water to help the blending process so that the chutney is at a desired consistency (the chutney shouldn't be too runny or too thick).
Directions for Bhel:
1. Soak moog beans and brown chick peas over night in warm water.
2. Drain the water out and in a cheesecloth, place the moog beans in the over for roughly 12 hours so that they sprout. Alternatively, you can find sprouted moog beans at your local organic market or your local Indian stores.
3. Follow the same instructions as above for brown chick peas.
4. In a plate or bowl, add bhel mix, potatoes, chick peas, moog beans, & cabbage.
5. Top off with all of the various chutneys and garnish with a bit of cilantro.
6. Enjoy!
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