This combo may seem wild, but trust us--it works. Indian-American chef and cookbook author Raghavan Iyer developed it to have everything he thinks a perfect recipe should: a balance of heat, sweetness, a little pucker and a hit of salt combined with a tango of textures.

Source: EatingWell Magazine, May 2020


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Add chiles, coriander seeds and cumin seeds. Toast, shaking the pan frequently, until the chiles blacken and the seeds turn reddish brown, 1 to 2 minutes. Transfer to a small bowl.

  • Add oil to the pan and heat over medium-high heat until shimmering. Add potatoes and 1/2 teaspoon salt; cook, stirring occasionally, until crispy and cooked through, 8 to 12 minutes. Transfer to a medium bowl.

  • Meanwhile, finely grind the chiles and spices in a clean spice grinder or with a mortar and pestle.

  • Add the ground spices to the potatoes along with sprouts, strawberries, cilantro, lime juice and the remaining 1/4 teaspoon salt. Scoop the salad onto lettuce leaves and serve at room temperature.


Equipment: Spice grinder or mortar and pestle

Nutrition Facts

1 1/4 cups
167 calories; protein 3.9g; carbohydrates 23g; dietary fiber 3.9g; sugars 5.4g; fat 7.6g; saturated fat 0.6g; vitamin a iu 1243.5IU; vitamin c 45.7mg; folate 62.6mcg; calcium 33.8mg; iron 1.4mg; magnesium 26.2mg; potassium 646.5mg; sodium 366.8mg.