Name: Mango and Curried Chickpea Salad recipe by Mayuri Patel at BetterButter
Prep time: 480 min
Cook time: 20 min
Total time: 500 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.
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.
If you are using a saucepan, add enough water and put the pan over medium flame and cook till the chickpeas are done.
Drain out the water and keep the chickpeas on the side till required.
Peel and cut the mango into cubes. Slice the red onion thinly.
Cut the cauliflower into florets. Heat water in a pan. When it is boiling, add the cauliflower florets and blanch for 1 minute.
Pour the cauliflower with the water into a sieve or colander. Spread out the cauliflower on kitchen towel to dry them.
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.
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.
Heat 1 tbsp oil in the wide pan. Stir fry the onions till they are slightly soft.
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.
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.
Wash and pat dry the spinach. If you're using normal spinach leaves then cut then into bite size pieces.
Add mango pieces, spinach, chopped chilli and chopped fresh coriander to the chickpea cauliflower mixture.
Drizzle the lemon or lime juice over it. Mix well and serve. This salad can be served warm or cold.

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