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

By Mayuri Patel  |  12th Apr 2017  |  
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  • Mango and Curried Chickpea Salad, How to make Mango and Curried Chickpea Salad
Mango and Curried Chickpea Saladby Mayuri Patel
  • Prep Time

    8

    Hours
  • Cook Time

    20

    mins
  • Serves

    4

    People

1

0





About Mango and Curried Chickpea Salad Recipe

Recipe Source : Plenty More by Yoram Ottolenghi

Mango and Curried Chickpea Salad is a delicious dish which is enjoyed by the people of every age group. The recipe by Mayuri Patel teaches how to make Mango and Curried Chickpea Salad step by step in detail. This makes it easy to cook Mango and Curried Chickpea Salad in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Mango and Curried Chickpea Salad at home. This amazing and mouthwatering Mango and Curried Chickpea Salad takes 480 minutes for the preparation and 20 minutes for cooking. The aroma of this Mango and Curried Chickpea Salad is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mango and Curried Chickpea Salad is a good option for you. The flavour of Mango and Curried Chickpea Salad is palatable and you will enjoy each and every bite of this. Try this Mango and Curried Chickpea Salad and impress your family and friends.

Mango and Curried Chickpea Salad

Ingredients to make Mango and Curried Chickpea Salad

  • ½ cup raw chickpeas
  • 200 gms (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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