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Lentil and Charred Broccoli Chaat

Roasted/charred broccoli is tossed in with lentil, beans, potatoes and methi sprouts, sprinkled with a delicious mix of dressing.

Lentil and Charred Broccoli Chaat Lentil and Charred Broccoli Chaat

Chef

: Vicky Ratnani

Recipe Servings

: 4

Recipe Cook Time

: 25 Minutes

Recipe Rating

:
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Ingredients

  • 1 cup masoor dal (cooked)

    30-40 gm black beans (cooked)

    8 broccoli florets

    Few drops Tabasco sauce

    1/2 a sweet lime/mosambi cut into segments

    100 gm papaya diced

    2-3 new potatoes (cooked)

    1 cup methi sprouts


    For the Chaat Dressing:

    1/2 tsp chaat masala

    1/2 tsp amchur (raw mango) powder

    1 Tbsp olive oil

    1 Tbsp balsamic vinegar

    20 ml honey

    30-35 gm chopped onions

Method

Cut and trim broccoli florets.

Season with salt, pepper and olive oil and put on a grill until charred.

Alternately you could even roast in the oven for 15 minutes or so.

Whisk all the dressing ingredients together to mix well.

Add all the ingredients for the chaat in a bowl.

Pour in the dressing and toss together.

Add some methi sprouts and the charred broccoli and serve.

Key Ingredients: Whole Brown Lentils, Black Beans, Papaya, Potatoes, Fenugreek, Olive Oil, Balsamic Vinegar, Honey, Onion

How to make : Lentil and Charred Broccoli Chaat

Easy and nutritious salad of broccoli tossed in with lentil, beans, potatoes and methi sprouts, sprinkled with a delicious mix of dressing.



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