Sunday, January 19, 2020
ADVT 
Salads

Chef Hari Nayak’s Chickpea, Mango and Watercress Salad

Chef Hari Nayak Darpan, 24 Jan, 2014
  • 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

‘Chef Abhishek Roy’s ‘P3 Salad – Papaya, Pomegranate and Peanut’

‘Chef Abhishek Roy’s ‘P3 Salad – Papaya, Pomegranate and Peanut’

Ingredients One medium-size green papaya, thinly sliced Roasted peanuts – one hand full Pomegranate seeds – one hand full Lemon juice – to taste Sugar – to taste Salt – to taste Chopped cilantro – few twigs Method Wash…

‘Chef Abhishek Roy’s ‘P3 Salad – Papaya, Pomegranate and Peanut’

Bal Arneson’s ‘Avocado and Chickpea’ Salad

Bal Arneson’s ‘Avocado and Chickpea’ Salad

The first time I tried avocado was here in North America. I was intrigued by its creaminess, and I suspected it would go well with Indian spices and with chickpeas.…

Bal Arneson’s ‘Avocado and Chickpea’ Salad

Chef Bal Arneson’s Warm Beet and Paneer Salad

Chef Bal Arneson’s Warm Beet and Paneer Salad

My dear friend Paul had never tasted Indian food until he met me. He now loves paneer, and loves this salad. When I showed him how to make this Indian…

Chef Bal Arneson’s Warm Beet and Paneer Salad

Indian Spiced Potato Salad with Chickpeas

Indian Spiced Potato Salad with Chickpeas

For the dressing 1/4 cup fresh lime juice 1 Tbs. grainy mustard 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 cup extra-virgin olive oil 2 large cloves garlic, mashed to a paste 2 tsp.…

Indian Spiced Potato Salad with Chickpeas

Spicy Mango Salad

Spicy Mango Salad

Ingredients: 2 big ripe mangoes, peeled, pitted and cut into 1 inch cubes 1/2 English cucumber, cut lengthwise into quarters and chopped into half inch pieces 1/2 medium red onion, peeled and chopped 8…

Spicy Mango Salad

Spinach Salad Fragrant

Spinach Salad Fragrant

For the vinaigrette: 1/4 cup extra-virgin olive oil 1/2 tsp. curry powder 1/4 tsp. ground cumin 1 medium clove garlic, minced (about 1 tsp.) 2-1/2 Tbs. fresh lemon juice (from 1 large lemon) Kosher salt…

Spinach Salad Fragrant

PrevNext