Bhel Salad with Red and Green Chutney

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.

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.

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.