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)
  • 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.
  • Garnish with 2 tablespoons lightly toasted shredded coconut and 2 tablespoons chopped cilantro.