

Wash dals until the water is clear and soak overnight.
Drain dals next day and place in bowl with carrots, cucumber, tomato and shallot.
In a little pan, fry the oil with mustard seed and hing.
When the mustard seed starts to spurt, add fresh or dry curry leaves and dried red chili.
Stir for few seconds until coated with oil.
Pour this oil mixture over ingredients in bowl and mix.
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