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Recipe by

Lentils.org

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Lentil Chaat

Prep Time: 10 Minutes

Total time: 1 Hours 15 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

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*


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.


Nutritional Information

  • Serving Size: 1 1/4 cups (310 mL)
  • Per serving:
  • Calories 340
  • Total Fat 6 g
  • Saturated Fat 0.5 g
  • Cholesterol 0 mg
  • Carbohydrates 55 g
  • Dietary Fibre 15 g
  • Sugar 6 g
  • Protein 19 g
  • Sodium 310 mg
  • Potassium 663 mg
  • Folate 275 mcg