Close X
Saturday, December 21, 2024
ADVT 
Salads

Chef Hari Nayak’s Chickpea, Mango and Watercress Salad

Chef Hari Nayak Darpan, 02 Aug, 2024 01:11 AM
  • Chef Hari Nayak’s Chickpea, Mango and Watercress Salad
This recipe contains shredded raw mango. If you find getting hold of raw mangoes a challenge then you can easily substitute this with any other crunchy vegetable like radish or jicama. Also, this recipe uses olive oil, which is not a very traditional ingredient in Indian cuisine.
 
This salad has partially been inspired by the very popular Thai raw mango and papaya salad, but has an interesting twist with selected Indian spices and grains. The bitterness of watercress works well to balance the sourness of the mangoes.
 
Ingredients
 
1 tablespoon extra-virgin olive oil
1 teaspoon mustard seeds
2 teaspoon split black gram (Urad dal)
5 to 6 fresh minced curry leaves
1 fresh green chili pepper, minced
½ teaspoon red chili flakes
One 15 ½ oz (439g) canned chickpeas, drained and rinsed well
1 teaspoon salt
3 tablespoons shredded coconut, fresh or frozen
1 green mango (½ lb/200g) peeled and cut into thin strips
1 bunch watercress
1 apple, cored and cut into thin strips (optional)
Grated zest and juice of 1 lemon
 
Method
 
•  Heat the oil in a small skillet over medium heat.
• Add the mustard seeds and black gram and sauté for 30 seconds until the mixture splutters, and then add the curry leaves, green chilies and red chili flakes, and sauté for another minute.
•  Add the cooked chickpeas and salt and sauté for another minute or 2, and then remove from the heat. Let it cool for 5 to 10 minutes.
•  Add the coconut, mango, Asian pear if using, lemon zest and juice. Toss to mix all the salad ingredients together and check the seasoning.

MORE Salads ARTICLES

Caesar salad

Caesar salad
The salad's is flexible enough to accommodate a wide variety of toppings and ingredients. Try it to today

Caesar salad

Chickpea Scramble

Chickpea Scramble
Try this chickpea scramble over an egg scramble for a change and get your full serving of protein.

Chickpea Scramble

Potato, Leek and Lentil Salad with Citrus and Herbs

Potato, Leek and Lentil Salad with Citrus and Herbs
Potato, leek, and lentil salad with citrus and herbs is a must try for the summer. It is light and refreshing but packed with flavour and protein.

Potato, Leek and Lentil Salad with Citrus and Herbs

Frisee and mushroom salad with goat cheese and walnuts

Frisee and mushroom salad with goat cheese and walnuts
A good salad strikes a perfect balance of textures and flavors, but it’s easy to overdo it with rich ingredients, especially when striving to add savory elements. For a vegetarian salad that hits all the right notes, combine tangy cheese with meaty mushrooms and bitter greens.

Frisee and mushroom salad with goat cheese and walnuts

Peanut & Chili Oil Cucumber Salad

Peanut & Chili Oil Cucumber Salad
Perfect for the spring this salad is great with peanuts, soy sauce, and chilli oil, peanut butter, and agave. 

Peanut & Chili Oil Cucumber Salad

Tortellini Salad

Tortellini Salad
This is a colorful salad, and you can make it even more so by using multi-colored tortellini. Switch up the vegetables as you like, depending on what you have on hand, and what looks good at the market. I like a combo of grape or cherry tomatoes, spinach and onions. Artichoke hearts and olives add nice briny flavor.

Tortellini Salad

PrevNext