Indian Deck Special Mix Salad Recipe

Prepare vegetables

Wash all vegetables thoroughly. Peel the carrot and, if desired, peel the cucumber. Dice cucumber and tomato into roughly 1/2-inch (1.2 cm) cubes. Finely dice or thinly slice the red onion. Cut bell pepper into small dice similar in size to the cucumber and tomato so the salad is uniform.

Herbs and lemon

Chop the cilantro leaves (stems discarded or finely chopped if tender). Roughly chiffonade or chop the mint leaves. Cut the lemon in half and keep handy for dressing.

If using canned chickpeas, drain and rinse well. If using dried, soak and boil until tender, then cool. Lightly crush the roasted peanuts with the flat side of a knife or pulse once in a mortar and pestle so they remain crunchy but break into bite-size pieces.

In a small bowl, combine chat masala, roasted cumin powder, red chili powder, salt, black pepper, and sugar or jaggery (if using). Mix so the flavors are evenly distributed. Tasting a pinch is recommended to adjust salt and spice levels before adding to the full salad.

Make the dressing by whisking together olive oil and tamarind chutney (or tamarind paste solution). If you like heat, add the finely chopped green chili to the dressing. Squeeze half the lemon into the dressing, mix, and taste; add more lemon if you prefer a brighter tang.

Assemble the salad: In a large bowl combine the diced cucumber, tomato, red onion, carrot, bell pepper, boiled chickpeas, chopped cilantro, and mint. Pour the dressing over the salad and toss gently but thoroughly so dressing coats everything.

Sprinkle the mixed spice blend (from the Spices & Seasoning section) evenly over the tossed salad. Add the crushed roasted peanuts and gently fold them in to retain some crunch. Taste and adjust salt, chat masala, lemon, or chili according to preference.

Finish and serve: Transfer to a serving bowl or plates. Optionally garnish with a few whole cilantro leaves, a small pinch of chat masala, and an extra squeeze of lemon. Serve immediately so peanuts remain crunchy, or refrigerate up to 1 hour before serving for a chilled salad.