Sweet Potato Chaat

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I have a thing for international dishes, and in particular street food. I can’t pass up a good street taco, chicken dish, or larb. For the most part I’m drawn to Asian dishes, but it was only a matter of time before I gave Indian street food a try. Chaat is a type of Indian street food that’s served in a bowl for ease of eating… where else… on the street.

It’s got spicy, creaminess, tang from lime, and other flavors and textures mixed in. It’s pretty easy to throw together in a short amount of time. You can get the beans going and let them cook while you’re busy making the rest of the dish. Microwaving the potatoes saves a lot of cooking time too.

Sweet Potato Chaat Sweet Potato Chaat

  • 3/4 cup (126g) dried mung beans
  • 1 medium sweet potato (~350g), cubed
  • 1 small white onion (~50g), chopped
  • 1 serrano pepper (~14g), seeded and chopped
  • 1 tsp ground ginger
  • 2 Tbsp fresh cilantro
  • 3 Tbsp plain yogurt – greek or dairy free
  • 1/2 tsp garam masala
  • 1 lime
  • 1 tsp tamarind paste
  • 1/2 cup (15g) puffed rice cereal
  • 3 cups (56g) fresh spinach
  • Fresh cilantro, for garnish

Add the dried mung beans and 2 cups of water to a large pot with a lid. Bring to a boil, reduce heat, and simmer for about 20-25 minutes until the beans are tender. Remove from heat and set aside. Drain the beans if needed.

Prep the veggies while the beans are cooking by cubing the sweet potato, chopping the onion, and removing the seeds and dicing the pepper. Make sure to carefully wash your hands after the pepper and don’t touch your eyes. Mix the onion, ginger, cilantro, and pepper in a small bowl and toss to combine. Mix the yogurt with the garam masala and the juice from half the lime. Slice the remaining half lime into slices for garnish.

Microwave the sweet potatoes for about 5 minutes until tender.  Spray a large pan with non-stick spray and heat over medium heat. Add the sweet potatoes and saute for about 5 minutes until they begin to brown. Add the tamarind paste and about half of the onion pepper mixture. Cook for another 2 minutes or so to warm.

Remove from heat. Divide the fresh spinach into bowls. Top with the beans, sweet potato mixture, and as much of the onion pepper mixture that you like. Sprinkle on the puffed rice for crunch. Serve with the garam masala yogurt, cilantro and lime slices.

Makes 4 servings at approximately 229 calories each – 9g protein, 46g carbs, and 1g fat.

Notes

  • If you can find canned mung beans, feel free to use them in this dish to save time. You can also sub in your favorite canned beans like green lentils, black lentils, or something similar. You don’t have to use mung beans.
  • The puffed rice cereal adds crunch to the dish. Yes, I mean something like Rice Krispies cereal here, or a generic store brand puffed rice cereal.

To make this a main dish, throw in your favorite protein like grilled chicken strips, tofu, steak strips, or even ground lamb. Leftovers keep well in the fridge, but I recommend topping with the puffed rice cereal right before serving so that it doesn’t get soggy. You want that crunch while you eat it.

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