Mung Sprouts Vegetable Bhel

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Mung Sprouts Vegetable Bhel

Mung Sprouts Vegetable Bhel

Mung Sprouts Vegetable Bhel
Mung Sprouts Vegetable Bhel

Mung Sprouts Vegetable Bhel has no story to be told. It is how it is, straight forward just like that!

Have you ever thought why every food post needs a story to be told? I swear that many people have told me on my face that they would rather have RECIPE “ONLY” on the post and nothing else, so that they can get the recipe right away.

Now tell me, is it that hard to skip the reading part and just scroll down to the recipe? I bet, not! I guess, when you become a part of print media, everybody has an opinion. well…ehhh..

It does not bother me a bit because I anyways do what I mean to.. 😉

Mung Sprouts Vegetable Bhel
Mung Sprouts Vegetable Bhel

This recipe kicked in because the Mung sprouts in my refrigerator were yelling at me to be used and my taste buds were fighting the thought of boring “salad” part. The Great Mind played its part and combined the healthy mung sprouts with the famous Indian Street Food “BHELPURI” and the end result was super amazing.

I can say very confidently, yet again through my experiments that HEALTHY IS NOT BORING AT ALL! It was the most delicious bhel I have ever made and I think I will continue adding mung sprouts to my bhel.

The 2 chutneys that made this bhel super delicious are – Quick Khatti Meethi Chutney and Green Coriander Chutney.

Do you know how to sprout your Mung? Yes, then good for you! If not, then check out Ruchi Dua’s post on how to sprout the beans.

Here is what I have used to prepare Mung Sprouts Vegetable Bhel.

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Mixing Bowl

Chopping Board


Lemon juicer

Here is how I made super easy and quick Mung Sprouts Vegetable Bhel.

Mung Sprouts Vegetable Bhel
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Mung Sprouts Vegetable Bhel

A nutritious and delicious recipe using Sprouted Mung and inspired by Indian Street Food.
Course Snack / Light Meal
Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 -3
Author Sonal Gupta @ simplyvegetarian777


  • Mung Sprouts - 1 cup
  • Bhel Mix I use Suruchi brand - 1 cup
  • Papdi - few pieces coarsely crushed
  • Carrots - 1 small chopped fine
  • Radish red - 1 small, chopped fine
  • Bell peppers colored - 2 small, chopped fine
  • Green chili - 1 small chopped fine
  • Ginger - 1 small piece chopped fine
  • Mint - 1/2 tbsp chopped fine
  • Coriander/ Cilantro leaves - 1 tbsp chopped fine
  • Green Coriander Chutney - 1 tbsp or to taste
  • Quick Khatti Meethi Chutney or Tamarind Chutney - 1 tbsp or to taste
  • Chaat Masala - 1 tsp


  • Take a large mixing bowl.
  • Add all the ingredients as mentioned above, to that bowl.
  • Take a stirring spoon and mix all the ingredients well.
  • The Mung Sprout Vegetable Bhel is ready.
  • Serve it immediately.


You may add chopped onions, tomatoes and boiled potatoes also to this recipe.
This dish has to be served immediately. You can not make it in advance and keep it. If you prepare it for party then I would suggest that you keep everything ready in advance and mix just before serving.


You can serve it for a get together. It can be eaten as a snack or appetizer or a light meal or lunch.

Mung Sprouts Vegetable Bhel
Mung Sprouts Vegetable Bhel


In my kitchen, you will always EAT HAPPY & STAY HAPPY!


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  1. I love learning more about Indian cooking Sonal, and I love your stories! This bhel looks delicious, and I’m pinning to my “global cuisines I want to try” Pinterest folder. I hope my 57 year old brain remembers!