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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the onion, tomato, and raw mango into small pieces.
In a large mixing bowl, combine murmure, mixed farsan, moong dal, and sautéed matki.
Add the chopped onion, tomato, and raw mango to the bowl.
Season the mixture with salt, chaat masala, red chilly powder, and black salt.
Squeeze fresh lemon juice over the mixture and toss everything together.
Garnish with chopped coriander and serve immediately.
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Serve the bhel immediately after mixing to maintain its crisp texture.
Adjust the spices according to your taste preference.
You can add pomegranate seeds for a burst of sweetness.
Ensure the murmure is fresh and crispy for the best results.
Can I prepare Matki Bhel in advance?
It's best to prepare Matki Bhel just before serving to keep it crispy. If you need to prep ahead, chop the vegetables and keep the dry ingredients ready, but mix them only when ready to eat.
What is Matki?
Matki refers to moth beans, which are commonly used in Indian cuisine. They are often sprouted and sautéed for dishes like bhel.
Can I make this recipe vegan?
Yes, Matki Bhel is naturally vegan as it does not contain any animal-derived ingredients.
What can I substitute for raw mango?
If raw mango is unavailable, you can use a few drops of tamarind paste or amchur powder for a similar tangy flavor.
Is Matki Bhel gluten-free?
Matki Bhel can be gluten-free if you ensure that the farsan used does not contain any gluten ingredients.
