Kosambri Carrot Salad

Kosambri (Carrot Salad)

Kosambri (Carrot Salad)

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   1 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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)
  • 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
Instructions

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.

Add lemon, coconut, cilantro and salt and mix well.

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)

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