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Northern India Cooking Class: Lesson 4: Indian Chopped Salad (Kachoombar)

Posted by Peggy on November 5, 2011

Indian Chopped Salad (Kachoombar)
Recipe: Northern India Cooking Class: Lesson 4: Indian Chopped Salad (Kachoombar)


  • 4 large roma tomatoes, diced
  • 7 baby cucumbers, diced
  • 1 medium-sized white onion, diced
  • 1 cup cilantro, washed and chopped
  • 10 radishes, diced
  • Three hot green chili peppers, washed
  • Juice from 1 large lime
  • 1 tablespoon chaat masala (available at Bombay Grocers, Shan or MDH brand preferred)


  1. In a large bowl, toss together tomatoes, cucumbers, onion, cilantro and radishes.
  2. Chop peppers or leave whole. (Note it's the seeds and membranes — the "placenta" — that give peppers most of their heat. Keep this in mind when deciding how much heat you want to give this salad.) Mix whole and/or chopped peppers into the salad with lime juice and masala. Season to taste with kosher salt.

Make Ahead Tips: This salad comes together quickly and can be made up to 6 hours, covered and refrigerated. Let come to room temperature before serving.

Number of servings (yield): 1 of 7 recipes comprising an Indian Feast to serve 16

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