Istruzioni

• 1 - Boil Potatoes & Lentils:
  In a large pot, place cubed potatoes and washed lentils. Cover generously with water, add a pinch of salt, and bring to a boil. Simmer until the potatoes and lentils are very soft (about 10-12 minutes).
• 2 - Drain and Mash:
  Drain potatoes and lentils well. Transfer to a mixing bowl and mash until smooth but with some texture using a potato masher or fork.
• 3 - Sauté Aromatics:
  Heat vegetable oil in a frying pan over medium heat. Add finely diced red onion and scotch bonnet chili. Sauté for 2 minutes, until softening and fragrant. Remove from heat and add them to the mash.
• 4 - Add Vegan Chotpotir Zing:
  Stir in tamarind pulp, lemon juice, ground cumin, and black pepper. Fold through tomato halves, cucumber, and half the coriander (reserve some for garnish). Season with flaked salt.
• 5 - Infuse Mustard Oil:
  If using, gently heat mustard oil until smoking, then remove from heat, cool for 20 seconds and drizzle onto mash for that signature bhorta aroma.
• 6 - Mix and Garnish:
  Mix mash thoroughly, taste and adjust tang or heat as desired. Spoon into serving bowls, top with crispy shallots and reserved coriander.