Carrot Salad (Kosambri)

• 1/4 cup yellow moong dal (optional) - soaked from night before
• 3 large carrots - shredded
• 1/2 cucumber - peeled, seeded, chopped small
• little plum tomato chopped
• 1 shallot - chopped small
• 2-3 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)
• 1-2 green chilis chopped (optional if you like it hotter)
• Vaggarne (Oil mixture)
• 2 teaspoons oil
• 1 teaspoon mustard seed
• pinch of hing (asafoetida)
• 3 fresh curry leaves (or dried curry leaves)
• 1 dried red chilis - broken in pieces

1. Wash dals until the water is clear and soak overnight. Drain dals next day and place in bowl with carrots, cucumber, tomato and shallot.
2. In a little pan, fry some 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.
3. Pour this oil mixture over ingredients in bowl and mix.
4. 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)

night before, carrots, cucumber, tomato, shallot, fresh coconut, lemon, cilantro, salt, green chilis, oil, curry, red chilis

Taken from www.epicurious.com/recipes/member/views/carrot-salad-kosambri-50074062 (may not work)