Bean Sprout Chat

• 1 baking potato (1/2 pound), peeled and cut into 1/2-inch dice
• 3 cups sprouted mung beans
• 1/4 cup prepared tamarind chutney
• 1/4 cup fresh lime juice
• 3 tablespoons plain yogurt
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped chives
• 1 tablespoon ground cumin
• 1 teaspoon chat masala
• Pinch of sugar
• 1 Granny Smith applepeeled, cored and cut into 1/2-inch dice
• 2 tablespoons chopped red onion
• 2 tablespoons green mango, cut into 1/4-inch dice (optional)
• 1 1/2 cups sev, plus more for garnish
• Salt and freshly ground pepper

1. In a small saucepan of boiling water, cook the potato until just tender, about 4 minutes; drain.
2. In a small saucepan of boiling salted water, blanch the mung beans for 3 minutes; drain and cool.
3. In a medium bowl, mix together the chutney, lime juice, yogurt and olive oil.
4. Stir in the chives, cumin, chat masala and sugar.
5. Fold in the mung beans, apple, onion, green mango, potato and 1 1/2 cups of the sev.
6. Season with salt and pepper.
7. Sprinkle more sev on top of the chat and serve right away.

baking potato, beans, chutney, lime juice, plain yogurt, extravirgin olive oil, chives, ground cumin, chat masala, sugar, red onion, green mango, salt

Taken from www.foodandwine.com/recipes/bean-sprout-chat (may not work)