MANGO AND CURRIED CHICKPEA SALAD
Ingredients
- ½ cup raw chickpeas
- 200 g cauliflower 2 cups
- 1 large l ripe mangoes Alphonso or any mango without fibers
- 1 medium red onion
- ½ cup chopped fresh coriander
- 1 tbsp lemon juice original recipe uses lime
- 2 tbsp sunflower oil
- A handful of fresh spinach leaves
Spices:
- ½ tsp coriander seeds
- ½ tsp mustard seeds
- ¼ tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp curry powder masala powder
- ½ tsp powdered sugar
- 1-1½ tsp salt
- 1 green/red chilli de seeded and chopped finely
Instructions
Preparation of the Chickpeas:
- Soak the chickpeas overnight in warm water. Next day drain out the water, wash them and put them in a pressure cooker or a pan with enough water and ½ tsp salt. If you are using a pressure cooker, close the cooker with the lid and put it over medium flame. Cook the chickpeas for 3 whistles. If you are using a saucepan, add enough water and put the pan over medium flame and cook till the chickpeas are done.
- Drain out the water and keep the chickpeas on the side till required.
Preparation of the Salad:
- Peel and cut the mango into cubes.
- Slice the red onion thinly.
- Cut the cauliflower into florets.
- Heat water in a pan. When it is boiling, add the cauliflower florets and blanch for 1 minute.
- Pour the cauliflower with the water into a sieve or colander. Spread out the cauliflower on kitchen towel to dry them.
- Roast coriander, mustard and cumin seeds in a wide pan till the mustard seeds begin to pop and you get an aroma of the spices.
- Crush the spices in a herb mill or in a mortar with a pestle.
- Add sugar, turmeric powder, curry powder to the spice mixture and mix it well.
- Heat 1 tbsp oil in the wide pan. Stir fry the onions till they are slightly soft.
- Add the chickpeas, spice mixture and ¼ tsp salt. Mix it well.
- Take the mixture out into a bowl and let it cool a bit.
- Heat the remaining oil in the same pan and add the cauliflower florets. Stir fry the cauliflower for 2-3 minutes. Add ¼ tsp salt and mix well. Add this mixture to the chickpea mixture.
- Wash and pat dry the spinach. If you're using normal spinach leaves then cut then into bite size pieces.
- Add mango pieces, spinach, chopped chilli and chopped fresh coriander to the chickpea cauliflower mixture.
- Drizzle the lemon or lime juice over it. Mix well and serve.
- This salad can be served warm or cold.
Notes
- The original recipe suggested to cut the cauliflower into 1½" florets but I cut them smaller.
- Keep an eye when blanching the cauliflower, you don't want to over cook it.
- Don't use an over ripe mango. The mango should be ripe but firm.
- Adjust the amount of spices and chilli according to your taste.