Mango and Curried Chickpea Salad | How to make Mango and Curried Chickpea Salad

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ByMayuri Patel
Created on 12th Apr 2017
  • Mango and Curried Chickpea Salad, How to make Mango and Curried Chickpea Salad
Mango and Curried Chickpea Saladby Mayuri Patel
  • Mango and Curried Chickpea Salad | How to make Mango and Curried Chickpea Salad (0 likes)

  • 0 reviews
    Rate It!
  • By Mayuri Patel
    Created on 12th Apr 2017

About Mango and Curried Chickpea Salad

Recipe Source : Plenty More by Yoram Ottolenghi

Mango and Curried Chickpea Salad, a deliciously amazing recipe to treat your family members. This recipe of Mango and Curried Chickpea Salad by Mayuri Patel will definitely help you in its preparation. Surprisingly the preparations for Mango and Curried Chickpea Salad can be done within 480 minute. Isn't it interesting. Also, the time taken for cooking Mango and Curried Chickpea Salad is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Mango and Curried Chickpea Salad is just too tempting. Cooking Mango and Curried Chickpea Saladat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Mango and Curried Chickpea Salad is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofMango and Curried Chickpea Salad from Better Butter.

  • Prep Time8Hours
  • Cook Time20mins
  • Serves4People
Mango and Curried Chickpea Salad

Ingredients to make Mango and Curried Chickpea Salad

  • ½ cup raw chickpeas
  • 200g (2 cups) cauliflower
  • 1 large or 2 small ripe mangoes (Alphonso or any mango without fibers)
  • 1 medium red onion
  • ½ cup chopped fresh coriander
  • 1 tbsp lemon juice
  • 2 tbsp sunflower oil
  • A handful of fresh spinach leaves
  • Spices:
  • ½ tsp coriander seeds (dhania)
  • ½ tsp mustard seeds (rai)
  • ¼ tsp cumin seeds (jeera)
  • ¼ tsp turmeric powder ( haldi)
  • ½ tsp curry powder (masala powder)
  • ½ tsp powdered sugar
  • 1-1½ tsp salt
  • 1 green chilli (de seeded and chopped finely) I used a fresh red one

How to make Mango and Curried Chickpea Salad

  1. 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.
  2. 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.
  3. If you are using a saucepan, add enough water and put the pan over medium flame and cook till the chickpeas are done.
  4. Drain out the water and keep the chickpeas on the side till required.
  5. Peel and cut the mango into cubes. Slice the red onion thinly.
  6. Cut the cauliflower into florets. Heat water in a pan. When it is boiling, add the cauliflower florets and blanch for 1 minute.
  7. Pour the cauliflower with the water into a sieve or colander. Spread out the cauliflower on kitchen towel to dry them.
  8. 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.
  9. 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.
  10. Heat 1 tbsp oil in the wide pan. Stir fry the onions till they are slightly soft.
  11. 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.
  12. 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.
  13. Wash and pat dry the spinach. If you're using normal spinach leaves then cut then into bite size pieces.
  14. Add mango pieces, spinach, chopped chilli and chopped fresh coriander to the chickpea cauliflower mixture.
  15. Drizzle the lemon or lime juice over it. Mix well and serve. This salad can be served warm or cold.
My Tip: Don't overcook the cauliflower. Used canned chickpeas to save time.

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