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Mexicano Frijoles Tres (Three Beans Chaat)
- 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
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.
For tamarind chutney, soak dry tamarind and dates in hot water for 5 minutes, deseed it, then grind it in mixer adding jaggery, garlic, cumin powder and red chilly powder. Add water according to the required consistency.
For green chutney, add mint leaves, green chilly, lime juice/acv, little water and salt to the mixer and make paste out of it.
Chop the onion and tomatoes and keep aside. Also, beat the curd in a bowl adding a pinch of black salt.
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 😋
Note: I tried to obtain my protein macros from this but it has increased my carb intake so you need to adjust accordingly.