Summary:

Kosambri (Carrot Salad) is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 hor d'oeuvre. For 42 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 63 calories. This recipe serves 8. Head to the store and pick up salt, mustard seed, cucumber, and a few other things to make it today. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 42%, this dish is solid. If you like this recipe, you might also like recipes such as Spring Pean and Carrot Salad with Carrot Top Pesto, Carrot Sambharo | How to make Gujarati warm carrot salad, and carrot sambharo , how to make gujarati carrot salad.

Dietary Info:

Ingredients:

• 0.25 cup moong dal - soaked from night before - N/A
• 3 carrots - N/A
• 0.5 small cucumber - N/A
• 8 servings little plum tomato - N/A
• 1 small shallot - N/A
• 3 tablespoons coconut - N/A
• 8 juice of lemon - N/A
• 8 servings cilantro - N/A
• 8 servings salt - N/A
• 2 chilis - N/A
• 2 teaspoons oil - N/A
• 1 teaspoon mustard seed - N/A
• 1 pinch hing - N/A
• 3 curry leaves - N/A
• 1 inch chilis - broken pieces - N/A

Instructions:

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)