Indian Style Poi with Spiced Chickpea Chutney

Instructions

1. 1

   Wash and peel the taro root. Cut into large chunks.

2. 2

   Place the taro root pieces in a pot, cover with water, and add

3. 3

   5 teaspoon salt. Boil for 20-25 minutes until soft and easily pierced with a fork.

4. 4

   Drain the taro root and mash it until smooth. Set aside and keep warm.

5. 5

   Heat 1 tablespoon ghee in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

6. 6

   Add finely chopped red onion and sauté for 2-3 minutes until translucent.

7. 7

   Add chopped green chili and sauté for another minute.

8. 8

   Add coriander powder and turmeric. Stir well for 30 seconds.

9. 9

   Add the cooked chickpeas and

10. 10

    5 teaspoon salt. Stir and cook for 3-4 minutes, lightly mashing some chickpeas with the back of a spoon.

11. 11

    Turn off the heat. Add lemon juice and chopped cilantro. Mix well.

12. 12

    Serve the mashed taro (poi) in bowls, topped with the warm spiced chickpea chutney. Enjoy!