JHAL MURI

½ cup finely diced cucumber ½ cup finely diced tomato ¼ cup finely chopped shallots 3 tbsp fresh lime juice ½ tsp grated fresh ginger 1 ½ cups tamarind chutney 2 tbsp garam masala 1 tbsp chaat masala Red chili powder, to taste Salt, to taste 4 cups puffed rice ¼ cup fried lentils 2 tbsp toasted and crushed

hazelnuts In a large bowl, combine cucumber, tomato, shallots, lime juice and ginger. Add chutney, garam masala, chaat masala, chili powder and salt, then mix well. Stir in puffed rice, fried lentils and toasted hazelnuts. Season and adjust according to taste—mixture should taste sweet, tangy, spicy and crunchy— and serve immediately. Serves 4.

Aman Dosanj’s mantra: “Serve just enough—don’t waste it.”

A Family Affair The family behind the old Poppadoms restaurant in Kelowna (that’s brother Harry and mom Jas) teams up again for Aman’s pop-up dinner series, Sourced, which brings diners to where farm meets table.