White radish, watermelon, and black salt salad (Mooli aur tarbuz salad)

Kala namak is a fascinating salt condiment and has been used in Indian cuisine for centuries. It is naturally harvested in the Himalayas, especially around Uttarakhand, Himachal Pradesh, and Pakistan. It is prized for its medicinal qualities, and there are several references to the salt in early Ayurvedic texts dating back to the 3rd BCE.

So let's ask what Kala Namak is? It is Himalayan salt that is mixed with harad seeds, or other plant matter and exposed to high heat. The heat triggers a unique chemical reaction, producing sulphur compounds that give the salt its characteristic odour. It spread through the ancient trade routes and became a staple in North India and Pakistan. It is used extensively in chaat, at fruit stalls, and in drinks like sattu and jal jeera.

This is a simple salad that highlights this salt. The sweetness of the watermelon is balanced by the radish's spiciness, and they play well together. The mint adds a palate freshness that combats the sulphur in the salt. The dish is light, very refreshing, and perfect to start a meal.

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For more recipes from this cookbook, click here.

Ingredients:

1/2 large watermelon, peeled and cutnto 1-inch cubes

1 radish, peeled and cut into 1/2-inch cubes

A handful mint leaves, roughly torn

1 teaspoon pepper

2 teaspoons black salt

Juice of 1 lime

Mix the watermelon, radish and mint leaves. Cool in the fridge until needed.

When ready to serve, add the salt, pepper and lime juice. toss well. Serve immediately.

NOTE: If the salad is premixed, the salt can draw out the watermelon's juice, making it sloppy. Prepare just before you are ready to serve.