Chickpea salad

Smoked eel salad

• 300 GRAM CHICKPEAS, soaked and cooked
• 1 MANGO, peeled and cubed
• 1 TSP MUSTARD SEEDS
• 2 GREEN CHILLIES, chopped
• 10 CURRY LEAVES
• 50 GRAM PEANUTS, chopped
• 1 TSP GARAM MASALA
• 50 GRAM COCONUT, grated
• HANDFUL GREEN CORIANDER, chopped
• 4 TBSP LEMON JUICE

• 150 GRAM SMOKED EEL, in pieces
• 2 POTATOES
• HANDFUL CUT GREEN HERBS, like parsley, sage, chives
• 2 TBSP TARRAGON VINEGAR
• 1 TSP WASABI
• 1 TBSP OLIVE OIL
• FRESH MILLED PEPPER

Stir fry the curry leaves, mustard seeds and green peppers for 3 minutes. Mix them with the other ingredients. Toss the salad before serving.

This is an Indian recipe. 3 December is Advocate's Day in India. This day in 1884 was the birthday of the first president Rajendra Prasad, one of the architects of the Indian Republic, and a lawyer. Click on culinary calendar for more links between cooking and worldwide history.