Growing up in India, “salad” was a world away from the leafy greens and vibrant dressings I find in California. Salad meant simple things: freshly chopped tomatoes and cucumbers with salt and chaat masala, or a quick “fruit salad” of bananas and apples with chaat masala and lemon. These were the flavors of my childhood.

Years later, I found myself in California, a land of abundant produce and a thriving salad culture. One afternoon, as I was gathering ingredients for a simple lunch of tomatoes, cucumbers, microgreens, and leftover roasted lentils, I spotted some familiar friends in my fridge: yogurt, pomegranate seeds, and cilantro chutney. A wave of nostalgia hit me, bringing back memories of vibrant Indian street food stalls with their crispy aloo tikki and papri chaat, topped with creamy yogurt, tangy chutneys, and a symphony of spices.

An idea sparked. Why not transform my simple salad into a “chaat”? The tomatoes and cucumbers would be my base, the microgreens a nod to California. Pomegranate seeds would add sweetness, peanuts a satisfying crunch, and the boondi (a happy accident from my pantry!) would echo the crispy elements of chaat. The yogurt would provide a cooling contrast, and the lentils a protein boost.

And so, with a sprinkle of chaat masala and a drizzle of lemon, this dish was born. It’s a fusion of my Indian roots and my Californian life, a reminder that food is more than sustenance; it’s a story, a journey, a connection to the past and the present.

Recipe

Yields: 2 servings Prep time: 20 minutes

Ingredients:

For the Salad

• 2 cups early girl tomatoes, chopped into 1-inch cubes (or 1 pint cherry tomatoes, halved)
• 1 cup cucumber, chopped into 1-inch cubes
• 1/2 cup pomegranate seeds
• 1/4 cup roasted peanuts
• 1/4 cup masala boondi (crispy chickpea flour drops) (Optional)
• 1/2 teaspoon salt, or to taste
• 2 tablespoons lemon juice
• 1 teaspoon chaat masala (I use MDH chunky chaat masala available at all Indian stores)
• 2 tbsp cup green chutney (or a mix of finely chopped cilantro and mint)
• 1-2 green chilies, finely chopped (optional)

For the Yogurt

• 1/2 cup Greek yogurt
• Pinch of salt
• 1/4 cup roasted green lentils (or crispy roasted chickpeas)

For Serving

• 1 cup microgreens of choice

Instructions

1. Prepare the Salad: In a large bowl, combine the tomatoes, cucumber, pomegranate arils, peanuts, and masala boondi.
2. Season the Salad: Add the salt, lemon juice, chat masala, and green chutney to the salad. Mix well to combine. Stir in the green chilies if using. Taste and adjust seasonings as needed.
3. Prepare the Yogurt: In a small bowl, stir together the Greek yogurt and salt.
4. Assemble the Dish:
   • Spread the yogurt in a circle in the center of a serving plate.
   • Top the yogurt with the roasted lentils or chickpeas.
   • Arrange the tomato-cucumber salad around the yogurt.
   • Create an outer ring of microgreens around the salad.
5. Serve immediately.

Tips and Variations

• Boondi Substitution: If you can’t find masala boondi, you can use plain boondi or even substitute with some crushed tortilla chips for a crunchy element. I think blue corn tortiallas will add a vibrant color and nice crisp
• Lentil/Chickpea Preparation: To roast lentils or chickpeas, use lightly sprouted green lentils or a can of chickpeas. Spread these on a paper towel and let them air dry for 1/2 hour to 1 hour to remove as much water as possible before roasting. Toss them with a little olive oil and your favorite spices (cumin, coriander, paprika are great). Roast in a preheated oven at 350°F (175°C) for 15-20 minutes, or until crispy.
• Spice Level: Adjust the amount of green chilies to your preferred spice level.
• Greens: If microgreens aren’t available, try lightly sautéed finely chopped spinach or finely chopped kale massaged with some sesame oil.
• Butternut Squash and Sweet Potato Variation: Omit the green chutney from the tomato-cucumber salad and instead add chopped cilantro and mint to the salad. Roast cubed butternut squash and/or cubed sweet potato and 350°F (175°C) for 35-40 min, toss them with green chutney and tamarind chutney, and place this mixture in the center of the dish. So your dish will have 4 rings – roasted butternut sqash/sweet potato as the inner most circle, then yogurt, then tomato-cumumber mix and microgreens as the outermost ring.
• Presentation: Get creative with your plating! Use different colored tomatoes, cucumbers, or microgreens for a vibrant presentation.
• Vegan option: The recipe tastes delicious even without the addition of yogurt. So feel free to omit the yogurt or substitute it with coconut yogurt.