Desi Salad Recipe

Prepare greens

Wash romaine lettuce and baby spinach thoroughly. Dry well using a salad spinner or by patting with clean kitchen towels. Tear or chop lettuce into bite-size pieces and place in a large mixing bowl with the spinach.

Prep vegetables

Peel (if desired) and slice cucumber into half-moons (~1/4 inch). Chop seeded tomato into medium dice. Thinly slice the red onion and soak in cold water for 5 minutes to soften bite and reduce sharpness, then drain well. Shred the carrot. Add cucumber, tomato, onion, carrot, chopped cilantro and sliced mint to the bowl with greens.

Add heat (optional)

If using green chili, finely mince and sprinkle over the salad components. Toss gently to combine so heat distributes evenly.

Add crunchy toppings

Fold in roasted chopped peanuts. Reserve the sev or crushed papdi to scatter on top just before serving so it remains crunchy.

In a medium bowl or jar, whisk together the whisked yogurt, lemon juice, and olive oil (or mustard oil). Add honey or grated jaggery and whisk until smooth.

Add ground roasted cumin, chaat masala, red chili powder, salt, and freshly ground black pepper. Taste and adjust seasoning — add more lemon for acidity, honey for sweetness, or salt to balance. If the dressing is too thick, thin with 1–2 teaspoons of water and whisk until pourable but still creamy.

Heat ghee or neutral oil in a small skillet over medium heat. When hot, add mustard seeds and cumin seeds. Let them sputter for a few seconds until aromatic. Add a pinch of asafoetida and remove from heat. Sprinkle dried mango powder into the hot oil and stir for 5 seconds to bloom the flavor, then immediately pour this hot tadka into the prepared dressing and whisk to incorporate. (This step gives a warm, toasty desi aroma; omit if you prefer a raw dressing.)

Pour about three-quarters of the dressing over the salad bowl and toss gently but thoroughly to coat all ingredients. Taste and add more dressing as desired. Adjust seasoning with extra lemon, chaat masala, or salt.

Transfer salad to a serving platter or individual bowls. Sprinkle reserved sev or crushed papdi and additional chopped peanuts on top for crunch. Garnish with a few extra mint leaves and cilantro sprigs.

Serve immediately. Leftover salad (without sev/papdi) can be stored airtight in the refrigerator for up to 1 day; keep dressing separate and add just before serving.