Kosambri (Carrot Salad)

Photo by: Chitra

Kosambri (Carrot Salad)

Food Ingredients:
1/4 cup yellow moong dal (optional) – soaked from night before 3 carrots – shredded 1/2 small cucumber – peeled, seeded, chopped little plum tomato chopped 1 small shallot – chopped 3 tablespoons fresh coconut juice of half a lemon cilantro chopped salt to taste (I find that putting a good amount brings out the flavor well) 2 green chilis chopped (optional if you like it hotter) Vaggarne (Oil mixture) 2 teaspoons oil 1 teaspoon mustard seed pinch of hing (asafoetida) 3 fresh curry leaves (or dried curry leaves) 1 inch dried red chilis – broken pieces

Recipe preparation:
1 Wash dals until the water is clear and soak overnight. 2 Drain dals next day and place in bowl with carrots, cucumber, tomato and shallot. 3 In a little pan, fry the oil with mustard seed and hing. 4 When the mustard seed starts to spurt, add fresh or dry curry leaves and dried red chili. 5 Stir for few seconds until coated with oil. 6 Pour this oil mixture over ingredients in bowl and mix. 7 Add lemon, coconut, cilantro and salt and mix well. 8 Taste and if you want more more spice, add some chopped green chili (I use the small green chilis you find in the Indian store)

Recipe source: Foodista recipe