Fruit and Chick Pea Chaat

No longer pigeon-holing Indian food to a bowl of curry, savvy American diners are becoming as versed as masalawalas (spice sellers) in Old Delhi, discovering the cuisine's culinary splendors as well as its regional subtleties.

Serves: 6

1/2 teaspoon cumin seeds

Juice of 2 limes

1/2 teaspoon coarse salt

1 tablespoon sugar

1 tablespoon chaat masala

1 tablespoon fresh mint, julienned

1 tablespoon cilantro, finely chopped

1 mildly hot green chili, stemmed and thinly sliced (optional)

1 cucumber, peeled, seeded and sliced

1 ripe peach, peeled, pitted and sliced

1 ripe pear, preferably Asian pear, peeled, pitted and sliced

1 cup chickpeas, cooked

1/2 cup raspberries

Mint sprigs

1. Place cumin seeds in a small frying pan and toast over high heat until they exude aroma and are several shades darker, about 3 minutes. Remove cumin seeds and, when cool, add to a large bowl.

2. Stir in the lime juice, salt, sugar and chaat masala. Fold in the mint, cilantro, chili, cucumber, peach, pear and chickpeas. Mound chaat on a platter and scatter raspberries on top. Garnish with mint sprigs and serve at room temperature or chilled.

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