Yellow Dal Chaat Cups

This recipe is inspired by a famous street food dish from the city of Moradabad in Uttar Pradesh, India. Creamy yellow lentils are topped with fresh veggies, spices and ruby pomegranate seeds to add texture and flavor. We made this dish as an appetizer for a crowd using tortilla chip dipping cups, and it was a hit!

Serves makes about 36 cups


½ cup finely diced plum tomatoes, deseeded

½ cup finely diced red onion

Finely chopped cilantro

Finely minced jalapenos (optional)

Pinch of salt

A generous squeeze of lemon

Tortilla chip “cups” (such as Tostitos Scoops or Dippers)

1 package Yellow Lentils, Tomato & Garlic Organic Everyday Dal, warmed according to the instructions on the package.

For garnish:

Pomegranate arils (seeds)

Sev noodles (optional)

Sweet paprika for sprinkling (optional)


Assemble cups right before serving to ensure they don’t get soggy.


Step 1
In a bowl, combine the tomatoes, onions, cilantro and jalapeno, if using. Sprinkle with a pinch of salt and a generous squeeze of lemon.

Step 2
Assemble the chaat cups by filling each tortilla cup halfway with warm dal. Top each cup with tomato onion topping, pomegranate, sev noodles and a sprinkling of paprika.

Step 3
Alternately, pour the dal into a shallow bowl and top with all the toppings. Serve with tortilla chips and dig in!