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Cucumber & Tomato Chaat Salad Recipe
|Red onion||1⁄2 Small|
|Chopped cilantro||2 Tablespoon|
|Chopped peeled ginger||1⁄2 Teaspoon|
|Toasted cumins||1⁄8 Teaspoon|
|Lime juice||2 Tablespoon|
|Chaat masala||1 Teaspoon|
Calories 32 Calories from Fat 3
% Daily Value*
Total Fat 0.4 g0.61%
Saturated Fat 0.05 g0.23%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 216.2 mg9%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.7 g6.8%
Sugars 3.2 g
Protein 1 g2.8%
Vitamin A 31.2% Vitamin C 29.6%
Calcium 2.8% Iron 4.1%
*Based on a 2000 Calorie diet
Dice the tomato. Chop the red onion.
Combine the cucumber, tomato, red onion, cilantro, ginger, and cumin seeds. At this point the salad may be covered and chilled for up to two hours until ready to serve.
About five minutes before serving, toss the salad with the chaat masala and lime juice. Season to taste with salt and pepper and serve.
Toasting Cumin Seeds: To toast cumin seeds, heat a small, dry skillet on medium heat until hot. Add the seeds and shake the pan. The seeds cook almost instantly, releasing their aroma. Within a few seconds, as soon as you smell their fragrance, turn off the flame, shake the pan again, and pour the seeds out of the pan. Be careful not to overcook the seeds or they'll turn bitter (if this happens, throw them out and start again). I usually toast a teaspoon or so at a time for use in other dishes that day or week, but they do lose their flavor quickly.