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Purple Potato and Crunchy Lentil Salad

by Andrea Kapner June 04, 2019 1 min read

Purple Potato and Crunchy Lentil Salad

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

Ingredients 

  • 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 

Directions

  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!

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