Smoky Tomato Chaat with Tamarind, Mint & Crispy Lentils
A bold, tangy, spicy, and cooling dish — street food meets mezze platter
Servings 2 people
Ingredients
- Tomato Base:
- 2 large ripe heirloom or Roma tomatoes diced
- 1 cup cherry tomatoes halved
- 1 small shallot or red onion finely chopped
- 1 Tbsp fresh mint finely chopped
- 1 Tbsp fresh cilantro or parsley
- ½ small green chili minced (optional)
- Zest of ½ lime
- Spiced Dressing:
- 1 Tbsp tamarind paste
- 1 tsp maple syrup or date syrup
- ½ tsp cumin powder
- ½ tsp chaat masala or use sumac + amchur as a sub
- ½ tsp smoked paprika or aleppo pepper
- Juice of ½ lime
- 1 Tbsp olive oil or cold-pressed mustard oil
- Salt to taste
- Crispy Lentil Topping Optional but epic:
- ¼ cup cooked lentils or soaked red lentils
- Shallow-fry in hot oil until crispy then drain and salt
- To Garnish:
- Dollop of coconut yogurt or tahini optional
- Microgreens or extra herbs
- Pomegranate seeds optional
- Toasted spice seeds like fennel or nigella
Instructions
- Make the Dressing:
- Whisk together tamarind paste, syrup, lime juice, spices, and oil until emulsified. Taste and adjust salt/sweet/sour/spice balance.
- Mix the Salad:
- In a mixing bowl, combine all tomatoes, shallot, herbs, and green chili.
- Gently toss with the dressing. Let sit 5–10 minutes for flavors to meld.
- Prepare Crispy Lentils (Optional):
- Heat a few tablespoons of oil in a small pan.
- Add cooked or soaked lentils and fry until golden and crisp. Drain on paper towels and sprinkle with salt.
- Assemble:
- Spoon the tomato salad onto a serving dish or shallow bowl.
- Top with dollops of coconut yogurt or tahini (if using), crispy lentils, extra herbs, and optional pomegranate seeds.
- Finish with a final drizzle of dressing or oil and some toasted seeds.
Notes
🌿 Chef’s Notes & Variations
No tamarind? Use pomegranate molasses or a mix of lime + maple + balsamic. Smokier version: Char the cherry tomatoes on a grill or under a broiler first. Make it a dip: Blitz the tomato base into a rough chutney and top with crispy lentils. 🍽️ Serving Ideas Serve with warm flatbreads, pita chips, or papadums Spoon over coconut rice, quinoa, or lentils Great on a mezze platter with hummus, olives, and grilled eggplant
No tamarind? Use pomegranate molasses or a mix of lime + maple + balsamic. Smokier version: Char the cherry tomatoes on a grill or under a broiler first. Make it a dip: Blitz the tomato base into a rough chutney and top with crispy lentils. 🍽️ Serving Ideas Serve with warm flatbreads, pita chips, or papadums Spoon over coconut rice, quinoa, or lentils Great on a mezze platter with hummus, olives, and grilled eggplant