- Serves: 8-16
- Cook Time: 15 minutes
- Prep Time: 20 minutes plus 2 hrs or overnight soaking
- Effort: easy
- 85 g mung beans, soaked overnight or for at least 2 hours
- 2 medium potatoes
- 16 small crispy puris, (flat crisp flour discs, available in Indian food shops)
- 200 ml natural yogurt
- 4 tbsp date and tamarind chutney
- 100 g fine sev, (crisp, cooked 'vermicelli', available in Indian food shops)
- pinches chaat masala
- pinches chilli powder
- pinches ground cumin
- 15 g finely chopped coriander
1. Boil the potatoes in their jackets in salted water until tender, around 15 minutes. Drain, cool, peel and slice.
2. Meanwhile, drain the soaked beans. Place the beans in a large saucepan and cover generously with water and season with salt. Bring to the boil and boil for around 8 minutes, until the beans are cooked through but still firm. Drain.
3. Arrange the puris on a serving plate. Top with the sliced potato, then spoon over the beans. Drizzle over the yoghurt and the date chutney.
4. Sprinkle over the sev, chaat masala powder, chilli and cumin powders and fresh coriander. Serve.
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