However, usually I like to include carrot in a salad. My favorite memory of a fresh salad while growing up was a large bowl of freshly grated carrot salad chock full of finely chopped green chilies and freshly grated coconut with a squeeze of lemon juice! Mix until well combined. Warm Chickpea and Carrot-top Salad. But sometimes, I cook it as a curry. Curry leaves: few. 1 tsp. https://www.jamieoliver.com/.../carrot-and-coriander-crunch-salad ground cumin 1 medium onion, minced 1 14-oz can chickpeas, drained Carrot Kosambari-Carrot Moong Dal Salad Prep Time: 10 mins (excluding soaking time) Serves: 2-3 Recipe Category: Salad-Carrots ... Heat oil in a pan, add mustard seeds, when it splutters, add red chillies, hing, green chillies and curry leaves. Fresh curry leaves are available at almost every South Asian market. Try bringing a bowlful to your next potluck and having your friends guess the ingredients. Mix well and serve carrot kosambari as an accompaniment with rice. If you can’t get your hands on curry leaves, you can still make a delicious salad without them. Soak moong dal in hot water for 20 minutes and drain the water. This simple salad marries carrot greens with the humble chickpea and a dash of cumin to unite the flavors and textures. Saute for a second and add the seasoning to the kosambari. In a bowl add grated carrots, moon dal, roasted peanuts, green chilli, grated coconut, lemon juice and coriander. In this curry, I cooked carrot with thick coconut milk using green chili. INDIAN CARROT SALAD WITH COCONUT – a crisp tender, fresh, grated carrot salad with fresh coconut, mustard seeds and curry leaves; ready in 10 minutes; vegan and gluten free! Also read: Health Benefits of Hot Shower; Health Benefits of Soursop Fruits; Health Risks of Mobile Phones ; Some Cautions of Carrot Leaves. Instructions. olive oil 1 tsp. Of course, I like. Serves 4. Therefore, the curry has a vibrant orange colour, which I really like. 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