#jhalmuri #kolkata #streetfood #dhirakatadka #foodie
Jhal Muri Bhel Recipe

*Ingredients:*

**Murmura (Puffed Rice)**: 3/4 cup
**Madrasi Namkeen**: 1/2 cup (or spicy sev and boondi if unavailable)
**Onion**: 1/4 cup, finely chopped
**Tomato**: 1/4 cup, finely chopped
**Cucumber**: 1/4 cup, finely chopped
**Coriander Leaves**: 2 tbsp, chopped
**Salt**: 1 tsp
**Green Chilli**: 1 tbsp, finely chopped
**Brown Chana**: 2 tbsp
**Red Masoor Dal**: 4 tbsp

*For Tamarind Pulp:*

**Tamarind**: 1/4 cup, soaked in water

*For Muri Dry Masala:*

**Coriander Seeds**: 4 tbsp
**Cumin Seeds**: 2 tbsp
**Dry Red Chilli**: 12

*Method:*

1. **Prepare Tamarind Pulp**: Soak tamarind in water for 15 minutes. Squeeze to extract the pulp, then strain. Set aside.

2. **Make Masoor Dal Paste**: Soak red masoor dal for 15 minutes. Add one green chilli and blend into a smooth paste using a mixer. Set aside.

3. **Prepare Muri Dry Masala**: Dry roast coriander seeds, cumin seeds, and dry red chillies in a pan until fragrant. Let them cool, then grind into a powder in a mixer.

4. **Mix Ingredients**: In a large bowl, combine murmura, chopped onion, tomato, cucumber, and the masoor dal paste (about 3 tbsp). Add 2-3 tbsp of tamarind pulp, 2 big spoons of the dry masala, and the madrasi namkeen (or your substitute).

5. **Final Touches**: Mix well and add raw mango (if using) and chopped coriander leaves.

6. **Serve**: Enjoy your Jhal Muri Bhel with puris or as a standalone snack.

This Calcutta-style bhel is refreshing and bursting with flavors!