Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

(Axel Boer) #1

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.

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