Chaat Style Lentils

Chaat Style Lentils



One medium onion, 3/8 dice

3-4 cloves of garlic, minced

One thumb-sized piece of fresh ginger, grated

3 TBSP salt-free tomato paste

1 TBSP Local Spicery Rajkat Chaat   (or substitute Garam Masala)

1 TSP Local Spicery Sel-acious

¾ cup, lentils (I use red, but any lentils will do)

3 cups water or vegetable stock

½ cup, raw cashews plus ½ cup warm water

Two large or three small limes, zested and juiced


In a large skillet, sauté onion and garlic until onion is soft and translucent.

Add grated ginger and sauté for just a few more minutes.

Add spices, and mix in, sautéing until fragrant.

Add tomato paste and 3 Cups of water and stir until mixed.  Heat just to a boil then reduce heat to low or medium low (should not be bubbling).  Allow to cook uncovered, stirring occasionally, until lentils are soft.

Make cashew cream by adding equal parts of raw cashews and water and blending at high speed in a high power blender until smooth.

Add 1/3 cup of the cashew cream and ½ of the lime juice to the lentils, and fold in.

Add remaining lime juice, plus lime zest to remaining cashew cream.


Serve lentils over rice, or in pita bread with pickled onions, arugula and/or a quick squeeze of the lime cashew cream over the top.


Leave your thought

The reCAPTCHA verification period has expired. Please reload the page.