DAH! x Dolphia Diwali Chaat Grazing Board

Ingredients:

• 1 bag Papdi

2 days before

• 2 tablespoons green lentil, washed and soaked in ½ cup water for two days
• ¼ cup dried chickpeas, soak in 1 cup water overnight

1 day before

• ½ cup boiled potato
• ¼ cup overnight soaked chickpeas
• ⅛ teaspoon salt
• 2 teaspoons cumin

30 minutes before serving

• ½ of a large onion, finely chopped
• 1 large tomato, chopped into 1/2 inch cubes
• 2 green chiles, finely chopped
• ¼ cup tamarind chutney
• ¼ cup green chutney
• ½ cup fine sev
• 1 teaspoon ground roasted cumin
• 1 teaspoon chaat masala
• 1 tablespoon cilantro, finely chopped
• 1 cup DAH! Plain Lassi

Spice Mix for DAH! Lassi

• 1 tablespoon sugar
• ¼ teaspoon rock salt
• ¼ teaspoon chaat masala
• chile powder to taste
• ¼ teaspoon ground roasted cumin
• salt to taste

Instructions:
2 days before

1. Wash green lentils thoroughly. Soak in ½ cup water for two days, changing the water after one day. Green lentils should be sprouting the day you are serving. You can omit this step if you wish to.

1 day before

1. Boil potatoes in a saucepan. You do not need to peel in advance. Let it cool and refrigerate.
2. Wash soaked chickpeas under running water thoroughly. Add soaked chickpeas, 2 cups water, and 1/8 teaspoon salt in a saucepan with a lid. Bring it to a boil. Cover and reduce the temperature to low and cook it for 30-45 minutes or until they are soft but retaining the shapes.
3. In a small thick bottom pan, roast 2 tsp of cumin until fragrant. Take it off heat and let it cool. Using a coffee/spice grinder, ground into a fine powder.

Day of serving

1. Peel and cut potatoes into small cubes.
2. Arrange everything neatly on a serving platter.
3. In a bowl, add DAH! Lassi and spices (rock salt, chaat masala, chile powder, roasted ground cumin). Mix thoroughly. Add salt according to taste. Transfer to a nice serving bowl and place in the center of your grazing board.
4. ENJOY!

Original recipe credit to Dolphia Arnstein. View more on her blog here!