This salad can be served hot or in my case cold, and it works great as the centerpiece of a vegetarian feast to accompany any grilled fish or meat at summer potlucks or cookouts. There are two ways to go with this dish. You can either go canned or fresh with the chickpeas. —Kathy Gori
dried red chili
chopped curry leaves
grated either fresh or dried unsweetened coconut
finely chopped serrano chili
lemon, zest and juice
chopped fresh cilantro
In This Recipe
Rinse and drain the canned chickpeas, set them aside in a bowl
In a large skillet heat 2 tsp of vegetable oil
When the oil is hot toss in: 1 tsp of mustard seed,1 tsp of urad dal,
When the mustard seeds start to pop and the dal turns color add in:1 dried red chili pepper, 1 tsp of chopped curry leaves.Stir it all together and cook it for about a minute or so.
Add in the chickpeas and saute them for a couple of minutes.
Now take the pan off the heat and add in: 2 Tbs of fresh grated coconut, 1 finely chopped green chili Stir everything around again and add in the zest and juice of 1 lemon
Add in: 1/2 of a mango cut into strips.Mix all these ingredients together and sprinkle 1 Tbs of chopped fresh cilantro over the salad, and boom, you're done!