indian food can be a hard sell for children, but it can also be a really fun way to introduce new an vibrant spices. 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. The mini-chefs were a bit hesitant at first, but loved the sweetness of the potato, tangy tomatoes, and the crunchy mung beans! Served with a side of Peanut Chutney.
Purple Potato and Crunchy Lentil Salad (Katchumber salad) Salad:
Serves 4
Prep 20 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 (we left out for the mini chefs)
Directions
Break the potato into large chunks using your hards (this is a fun job for the mini-chefs) 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!
