RECIPES - Salads

Here is a spicy south Indian chickpea salad - SHONDAL - which is made with temple offerings brought to Saraswati goddess of wisdom during the Dassera.  It is prepared by temple cooks and served to devotees.

 

• Mix together 800 grams freshly cooked chickpeas (OR 2 cans) with the juice of 2 lemons and 2 teaspoons sea salt (adjust to taste). 
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• Heat a pan then add 2 tablespoons sesame oil and mustard seeds.  When they splutter add 6 dried chillies roughly broken into pieces (you may substitute with fresh green chillies) and 1 pinch asafoetida.  Toss to blend for a few seconds then mix with the chickpeas.
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• Garnish with 2 tablespoons lightly toasted shredded coconut and 2 tablespoons chopped cilantro.