Lentil Chaat

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.