Spicy Moong Dal Chaat with Coconut and Mint

1Heat oil (2 tablespoons) in a pan over medium heat. Add mustard seeds (1 teaspoon) and let them splutter. Then add asafoetida and sauté for a few seconds.

2Add the soaked moong dal to the pan and stir-fry for about 5-7 minutes until they are slightly golden and cooked. Remove from heat and set aside.

3In a large mixing bowl, combine the chopped onions (2 medium), tomatoes (3 medium), capsicum (1), boiled potatoes (2), green chillies (2), coriander leaves, and mint leaves (½ cup). Mix well.

4Add the cooked moong dal to the vegetable mixture and toss everything together gently.

5In a separate bowl, whisk the curd until smooth and add salt to taste. Set aside.

6In a serving dish, layer the poha and puffed rice (2 cups) at the bottom. Then add the mixed vegetable and moong dal mixture on top.

7Drizzle the whisked curd over the top and sprinkle grated coconut (½ cup) and ghee (2 tablespoons) for added flavor.

8Serve immediately, garnished with extra coriander and mint leaves (½ cup) if desired.