I factory reset my phone 2 weeks ago. It alerted me that it would stop working as a phone should if I didn’t. I made all the necessary saves and uploaded all the selfies I didn’t want to lose. I made sure my WhatsApp was backed up so I would never lose the few messages my dad sent me since I got this phone and he got WhatsApp. That’s all I cared about, really.
Once I knew I was in the clear, I tapped “OKAY”. All the notes I wrote myself right after my father died, poems, lines, ideas – gone. I forgot to back those up and I’m not that annoyed as I thought I’d be. I mean, I am a little bit but I can’t do much by being sad. I can just keep documenting on a book instead of relying on technology. Duh, Edlyn.
This also means that the recipe notes I made for this here thing are all gone. I have no idea how many cups of each thing I used off the top of my head but I can only guess. The saving grace here is that I’ve made this so many times I know it’s impossible to mess up.
So play this game with me, alright? I’ll estimate everything and you make it. It’s one of the most forgiving recipes I know so experiment away!
Chaat made with French green lentils
- 2 cups cooked French green lentils
- 1 cup celery, finely diced
- 1 cup cucumber, finely diced
- 1/2 cup green onions, cut into rounds
- 1/2 cup fresh dill, roughly chopped
- 1/2 cup fresh mint, roughly chopped
- 1 Fresno chilli
- 1 lime, juiced (about 3 tbsp)
- 1 tbsp olive oil
- 1/2 – 1 tbsp chaat masala
In a large serving platter-like bowl, mix together all the ingredients upto the Fresno chillies.
Whisk the lime, olive oil and chaat masala until combined. Pour over the lentil salad and enjoy!
Can be made 3 days ahead and kept refrigerated. It tastes better if you make it a day before because it gets marinated in that yummy limey chaat masala mixture. Makes a world of difference, if you have the time.