Mumbai’s summer is fierce. With the increasing heat and humid factor almost makes us stay indoors till the sunset. Though this would go for a while, for couple of months more, this is the beginning and we need to make effort to acclimatize with the changing climate.
Fruits and vegetables with high water content are of most use at this time of the year. They help to keep the body hydrated and also provide the required nutrition. So what I need to prepare is all salads, salads and more salads to keep going. I had the pretty satsuma bought from my recent visit to Crawford market, and have to use them quickly. They were so highly perishable even with the refrigeration. So this was a perfect opportunity to put them in the salads.
Here in the recipe of green gram split with cucumber,chickpeas and satsuma salad with orange vinaigrette dressing for all my readers.
Cooking this with March-14 Daring Cooks’ Challenge, Ruth, Shelley and Sawsan asked us to totally veg out! We made salads and dressings, letting the sky be the limit as we created new flavors and combinations that reflect our own unique tastes. Inspires to create salads and experiment with dressings. Please do stop by to have a look.
- 1/4 cup green gram split soaked over night in water
- 1/4 cup cooked chickpeas
- 1 cup diced cucumber
- 1 cup diced carrot
- 1 cup peeled segmented and diced satsuma
- 1/2 tsp chopped green chillies – optional
- 1 tsp back salt
- few springs of coriander leaves
Dressing – Sour cream dressing
- 1/2 cup sour cream
- 1/4 cup yogurt
- 1 tsp cumin powder
- 1/4 tbsp cracked black pepper
- 3 tbsp cup finely chopped coriander leaves
- 1/4 tbsp sugar
- salt to taste – approximately 1 tbsp
Method – Salad -mix all ingredients in a bowl.
Sour cream dressing – mix all ingredients except coriander leaves and whisk it briskly. Add coriander leaves and stir well till combined.
Pour the prepared dressing in the salad bowl and mix well.
Dressing can be stored in an airtight container for 4-5 days when refrigerated.