Recipes
veg
Mexicano Frijoles Tres (Three Beans Chaat)
By Nafeesa Saleh
⏳ Prep Time: 20 minute
12 May 2020
Nutritional Overview
Calories
417.2 kcal
Protein
23.1 gm
Carbs
74.9 gm
Fats
2.8 gm
Ingredients
Lightly speckled kidney beans - 50gm
Black chickpeas- 20gm
Green gram (Mung) - 20gm
Onion - 10gm
Tomato - 10gm
Curd - 50gm
Tamarind - 10gm
Jaggery - 5gm
Dates - 5gm
Mint leaves - 10gm
Garlic - 10gm
Green chilly - 1
Dry spices - black salt, cumin powder, red chilly powder, chaat masala.
Coriander leaves - for garnishing. I didn’t have it so used spring onion greens.
Potatoes- 10gm
Lime juice/apple cider vinegar - 5ml
Method
Step 1
Soak all the three beans in three separate bowls in hot water for about at least half an hour. Then boil them in pressure cooker one by one and keep it aside. The kidney beans take more time followed by black chickpeas then mung. Boil potatoes as well, remove it’s skin and cut into pieces.
Step 2
For tamarind chutney, soak dry tamarind and dates in hot water for minutes, deseed it, then grind it in mixer adding jaggery, garlic, cumin powder and red chilly powder. Add water according to the required consistency.
Step 3
For green chutney, add mint leaves, green chilly, lime juice/acv, little water and salt to the mixer and make paste out of it.
Step 4
Chop the onion and tomatoes and keep aside. Also, beat the curd in a bowl adding a pinch of black salt.
Step 5
In a plate, layout all the three beans, onion, tomato and top it with tamarind chutney, followed by curd and then green chutney. Sprinkle dry spices as per the taste and enjoy 😋
Step 6
Note: I tried to obtain my protein macros from this but it has increased my carb intake so you need to adjust accordingly.
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