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Lentil and Charred Broccoli Chaat

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Lentil and Charred Broccoli Chaat
  • Recipe Servings: 4
  • Cook Time:
  • Roasted/charred broccoli is tossed in with lentil, beans, potatoes and methi sprouts, sprinkled with a delicious mix of dressing.


  • 1 cup masoor dal (cooked)
  • 30-40 gm black beans (cooked)
  • 8 broccoli florets
  • Few drops Tabasco sauce
  • 1/2 a sweet lime/mosambi cut into segments
  • 100 gm papaya diced
  • 2-3 new potatoes (cooked)
  • 1 cup methi sprouts

  • For the Chaat Dressing:
  • 1/2 tsp chaat masala
  • 1/2 tsp amchur (raw mango) powder
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 20 ml honey
  • 30-35 gm chopped onions


  1. Cut and trim broccoli florets.
  2. Season with salt, pepper and olive oil and put on a grill until charred.
  3. Alternately you could even roast in the oven for 15 minutes or so.
  4. Whisk all the dressing ingredients together to mix well.
  5. Add all the ingredients for the chaat in a bowl.
  6. Pour in the dressing and toss together.
  7. Add some methi sprouts and the charred broccoli and serve.