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)
- In a large bowl, mix together all the
ingredients except the Tamarind–Date
Chutney. - Divide the salad among small serving
bowls and top each off with a
tablespoon of Tamarind–Date Chutney.