bhel
Dishoom, p. 162–262
Ingredients
- For the fresh mix
- 2g chopped green chilli (about ½ medium chilli)
- 10g coriander leaves, chopped
- 10g fresh root ginger, very finely chopped
- 50g red onion, finely diced
- 50g tomato, finely diced
- 25g pomegranate seeds (less than ½ pomegranate)
- For the dry mix
- 40g bombay mix
- 15g mamra (see above)
- 15g fine sev (see above)
- For the dressing
- 40g tamarind chutney (page 377)
- 20g coriander-mint chutney (page 378)
- 10g lime juice
- A pinch of fine sea salt
- To finish
- Coriander leaves, shredded
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