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.
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
Break the potato into large chunks using your hands once the potato is cooled.
Place the cooked lentils, cucumber, tomato, avocado, potato, and cilantro in a large bowl.
Add lime juice, salt, and pistachio nuts, toss and serve!