Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

1 teaspoon black salt (kala namak)

1 teaspoon Chaat Masala (see recipe on
page 57)

½ teaspoon coarse sea salt

½-1 teaspoon red chile powder or
cayenne

¼ cup (4 g) chopped fresh cilantro

¼ cup (59 mL) Tamarind–Date Chutney
(see recipe on page 224)

1. In a large bowl, mix together all the
   ingredients except the Tamarind–Date
   Chutney.


2. Divide the salad among small serving
   bowls and top each off with a
   tablespoon of Tamarind–Date Chutney.