• June 04, 2019 1 min read

    I love Priya Krishna’s new Cookbook, INDIAN-ISH, because it’s excatly that! With recipes like Roti pizza, the breakdown of each Indian spice, even how to cook rice, INDIAN-ish is a must! I choose to riff a bit on her Katchumber salad with mung beans and add a purple sweet potato and cook the beans to almost al-dente. Served with a side of Peanut Chutney.

    Serves: 4

    Prep: 20 min, including Boiling Potato


    • 1 medium-large purple sweet potato, peeled, boiled, and cooled

    • 1 cup green lentils, rinsed under cool water, cooked with 2 cups of water for about 15, just until al-dente

    • 1/4 cup chopped cilantro

    • 1 persian cucumber, chopped

    • 1 cup cherry tomatos, chopped

    • 1 ripe avocado, diced

    • 1 tablespoon rough chopped pistachio nuts (if no allergy is present)

    • juice from 1/2 of a lime

    • salt to taste

    • optional-chopped mint leaves 


    1. Break the potato into large chunks using your hands once the potato is cooled.

    2. Place the cooked lentils, cucumber, tomato, avocado, potato, and cilantro in a large bowl.

    3. Add lime juice, salt, and pistachio nuts, toss and serve!