Sweet Potato Chaat with cool yogurt and Mung Beans
Chaat, what is that?
I had no idea until I made this recipe. I have loved trying out unique types of food, that have never crossed my pallet before. Veganism has really helped me explore a lot more food choices than before.
Chaat, a type of Indian or Pakistani street food, is known for its salty, spicy crunch. This sweet potato chaat is served over mung beans, which are packed with fiber and protein, and Vitamins C and K. You'll add the crispy rice at the end, and it mimics the papdi in the classic dish. Who doesn't love a little crunch!
NUTRITION PER SERVING
Calories: 450
Fat: 12g
Carbohydrates: 68g
Protein 20g
INGREDIENTS
1 sweet potato
3/4 cup mung beans
1 onion
Fresh ginger
Fresh cilantro
1 serrano pepper
3 tbsp vegan yogurt
1/2 tsp garam masala
1 lime
1 tsp tamarind paste
1/2 cup puffed rice
2 oz baby spinach
1 tbsp vegetable oil
INSTRUCTIONS
1) Leave the peel on and dice the sweet potato. Add the sweet potato to a small saucepan, cover with 1 inch of water, and bring to a boil. Cook until fork tender, about 10 minutes, and then drain.
2) To another small saucepan, add the mung beans, 2 cups water and a pinch of salt. Bring to a boil, and reduce heat to a medium. Simmer mung beans until tender, about 22 minutes, and then drain.
3) Peel and mince the onion. Use a microplane to grate the ginger. Chop the cilantro leaves and tender stems. Trim, deseed, and mince the serrano pepper. To a medium bowl, add the onion, ginger, cilantro, and as much of the serrano pepper as you'd like and toss to combine. Season the cilantro chile salad with salt.
4) In a small bowl, combine the vegan yogurt with the garam masala, juice from half the lime, and a pinch of salt. Stir the masala yogurt to combine. Cut the remaining lime half into wedges.
5) Place a large nonstick skillet over medium high heat and add 1 tbsp vegetable oil. Once hot, add the sweet potatoes and cook, stir occasionally, until browned, about 4 minutes. Add the tamarind paste and half of the cilantro chile salad and stir. Cook, stirring often, for an additional 2 minutes. Stir in the puffed rice and season chaat with salt.
6) To serve, place the baby spinach in large bowls. Top with the mung beans, sweet potato chaat, and masala yogurt. Serve with remaining cilantro chile salad and lime wedges.
Enjoy!
