Carrot Koshambari

Carrot Kosumbari

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.

Similar recipes include Cucumber Kosumalli, Cucumber and Mung Kosumalli, and Carrot and Mung Bean Sprouts Kosumalli.

You might like to read What is Kosumalli aka Koshambari.

Browse all of our Koshambari recipes and all of our Indian Salads. All of our Indian recipes are here, and all of our Indian Essentials are here. Or explore our Mid Summer recipes.

Carrot Kosumbari

Carrot Kosambari

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
lime juice
0.25 tspn black pepper
sea salt

1 – 2 tspn ghee
0.5 tspn brown mustard seeds
0.5 tspn cumin seeds
pinch asafoetida

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.

Delicious! Enjoy.

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