Lentil Chaat – Lentils.org

Lentil Chaat

  By lentilsorg  , ,   ,

November 18, 2019

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  • Prep: 10 Minutes
  • Cook: 1 Hour 5 Minutes
  • 10 Minutes

    1 Hour 5 Minutes

    1 Hour 15 Minutes

  • Yields: 10
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Directions

  1. Boil potatoes in water until fork-tender, roughly 13 minutes. Drain and set aside.
  2. In a blender, create a paste from the jalapeno, onion, ginger, and cilantro.
  3. Once potatoes are cooled, smash them to create split potato chunks. Heat oil in a ronadeau over medium to high heat. Add potatoes and lentils. Allow to crisp up and brown, roughly 10-12 minutes.
  4. Add chaat masala, turmeric, and cilantro paste and toss to coat. Cook for an additional 2 minutes.
  5. Serve with a drizzle of Greek yogurt, additional chopped cilantro, and 2 oz (60 g) of fried split red lentils.

*To make fried split red lentils:
Cook for 5 minutes, or soak for 12 hours. Fry for 2-3 minutes in fryer.

Ingredients

2 ½ lb (1.125 kg) fingerling potatoes, scrubbed, skin on

¼ cup (60 mL) jalapeno, minced

2 cups (500 mL) yellow onion, diced small

¼ cup (60 mL) ginger, minced

1 cup (250 mL) cilantro, minced + more for garnish

½ cup (125 mL) canola oil

1 lb (500 g) whole red lentils, cooked

2 Tbsp (30 mL) chaat masala

2 tsp (10 mL) turmeric

1 ½ cups (375 mL) non-fat Greek yogurt

20 oz (600 g) fried split red lentils*

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Nutrition Facts

Serving Size1 1/4 cups (310 mL)
Calories340
Sodium310 mg
Potassium663 mg
Protein19 g
Cholesterol0 mg
Sugar6 g
Total Fat6 g
Saturated Fat0.5 g
Total Carbohydrates55 g
Dietary Fiber15 g