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.

Mix the vinegar with oil, the pepper, the green herbs, the wasabi and salt to taste. Cook the potatoes 20 minutes and peel them. Mix them with the vinegar and herbs while still hot and leave it to cool. Mix with the eel pieces and serve with toast.

 


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