Here is another gorgeous salad in our series of Koshambari and Kosumalli salads. This one is a combination of carrots, chana dal and spices. I always say it, but it must be repeated – it is utterly delicious! A refreshing and cooling salad for hot Summer days.
You might like to read What is Kosumalli aka Koshambari.
0.25 cup channa dal, soaked for 4 – 6 hours or overnight
2 cups carrots, grated
1 – 2 green chilli, chopped, or to taste
2 Tblspn coriander leaves, coarsely chopped
0.25 tspn black pepper
1 – 2 tspn ghee
0.5 tspn brown mustard seeds
0.5 tspn cumin seeds
Combine the ingredients in a bowl and mix well. Taste and adjust lime juice and sea salt and pepper as needed.
Make a tadka by heating ghee in a tadka pan, add the mustard seeds and allow to pop. When they stop spluttering add the cumin seeds and then hing. When the cumin seeds begin to darken, pour our over the salad.