Saturday, May 7, 2011

Carrot Salad

This refreshing salad is popularly known as cachumbar in the state of Maharastra. It is a feast to the eyes as well as to the palate.

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.

  • 1/3 cup mung dal
  • 2 cups grated carrots
  • 1/3 cup coarsely grated fresh coconut
  • 1/3 cup grated raw mango (optional)
  • 2 tablespoons oil
  • 2 dry whole red chilies such as chile de arbol
  • 1 teaspoon black mustard seeds
  • 1-2 tablespoons lime juice
  • 1 teaspoon salt or to taste
  • 1/2 cup cilantro leaves
Soak dal in 2 cups of boiling water for 3 hours, and then drain.

Note: While the mung dal is soaking, grate all the other ingredients for the salad.

Combine dal, carrots, coconut and mango (if you are using it) in a salad bowl.

Note: Frozen coarsely grated fresh coconut can be bought in the freezer section of an Indian supermarket.

Heat oil in a small saucepan over medium heat. When the oil is hot add chilies. When the chilies start turn  dark, add mustard seeds and cover until the spluttering subsides. Remove from the heat and pour it over the carrot mixture along with lime juice and salt.

Gently toss to combine. Season to taste. Garnish with cilantro leaves.

Note: If you are using a raw mango, you can adjust the amount of lime juice depending on the sourness of the mango.

If you need more guidance with this recipe, check out the step by step video made by Komali Nunna.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog. 

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