Yotam Ottolenghi Inspired Mango Chickpea Salad Recipes

YOTAM OTTOLENGHI INSPIRED MANGO CHICKPEA SALAD

Steps:

• Drain and wash the soaked chick peas. Place in a medium sized pressure cooker. Cover with 2 -3 cups water and pressure cook till done. They should NOT be cooked till very soft as would be the case in chole. After 3 whistles, keeping it on sim for 5 minutes should be good for the regular variety of chickpeas. Also, do not add baking soda / powder to the water while cooking.
• In a wok, dry roast the mustard seeds, cumin seeds, coriander seeds and fennel seeds, till aromatic (1-2 minutes). Remove and crush to a coarse powder with mortal pestle or coffee grinder. Remove in a small bowl and mix in the turmeric powder, curry powder, salt and sugar.
• In the same wok, heat the olive oil. Throw in the minced green chilli, sauteeing for a bit and then add the chopped onions. Stir on a low flame till onions are soft.
• Add the spice mix over the onions. Stir for a few seconds till mixed and then add the cooked chickpeas, turning around gently till well coated.
• Remove into a bowl. Cover and keep refrigerated until you are ready to assemble the salad.
• Just before assembly, skin and cube the mango into chickpea sized pieces. Wash and dry the baby spinach leaves.
• In a large bowl, toss the curried chickpeas, the mango cubes and the spinach along with the juice of a lemon and fresh coriander leaves.
• Serving this chilled is perfect for the hot summer evening!

ALPHONSO MANGO AND CURRIED CHICKPEA SALAD

Steps:

• Put the chickpeas in a bowl, cover with three times their volume of water, add the bicarb and soak overnight. Drain, put in a pan, cover with water and simmer until soft.
• Dry-roast the coriander, mustard and cumin seeds in a skillet, then crush to a powder. Mix in the curry powder, turmeric, sugar and salt.
• In the same pan, heat half the oil and, on high heat, cook the onion for five minutes, stirring occasionally. Add the spice mix, cook on medium heat for five minutes, until the onion is soft, then transfer to a large bowl.
• Blanch the cauliflower for a minute, then drain. Once it is dry, heat the remaining oil in the same pan you cooked the onion in, add the cauliflower and fry on high heat for two minutes, to give it colour. Add the cauliflower and hot chickpeas to the onions (the chickpeas absorb more flavour when hot), stir and leave to cool to room temperature.
• Peel the mangoes, cut into 1cm dice and add to the bowl. Stir in the chilli, fresh coriander, lime juice and spinach, taste, and add salt and lime juice as needed. Serve at once, or chill and serve within 24 hours.