Carrot Koshimbir

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Ingredients: Carrots 3 – 4 Moong Dal 2 tbsps Grated Coconut 1/2 Cup Cilantro few Sprigs Lemon Juice 1/2 tsp Salt to taste Green Chiles 2 Yellow Mustard Seeds 1/2 tsp Sugar a small Pinch (optional) Oil 1 tsp.

Method:
Peel, remove ends and wash the carrots. Grate them on thicker side of the grater. Remove stems, wash and slice the green chiles. Wash and roughly chop cilantro leaves. Soak moong dal in water for half an hour.
In a mixing bowl, mix together grated carrots, soaked moong dal, grated coconut, cilantro, lemon juice, salt and sugar.
Heat oil in a small pan, add mustard seeds and slightly close the lid to let them crackle. Then add green chiles and remove from heat and let it cool a little. Add the tempering to the bowl and mix well.
Serve carrot koshumbir as a snack or salad or as a accompaniment to main course.


Serve : Makes around 2 1/2 Cups of Carrot Koshimbir.
Ready in 25 minutes.
Note : Make sure to serve carrot kosambir fresh.
Suggestions : Add more green chiles or finely chop the green chiles to spice up the kosambari. Yellow mustard seeds are used for a milder effect. Use brown or black if you wish.
Variations : Coconut oil can be used for tempering. Little plain yogurt can also be added. cumin seeds can also be used.
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