Wednesday, November 25, 2015

CARROT KOSAMBARI


INGREDIENTS:
Carrots                                          2 (large ) or 4-5 small
Moong dal/pesara pappu              1 cup
Shredded coconut                         1 tbsp
Lemon juice                                  1 tsp

Salt                                                as needed

FOR TEMPERING:
Oil                                                 1 tsp
Mustard seeds                               1/2 tsp
Green chilies                                 2 (chopped finely)
Asefotide                                       pinch

PROCEDURE:
1) Wash and soak moong dal/ pesarapappu in water for 1-2 hours. (dal increases in size if properly soaked if not soak for some more time.)
Strain water and set aside.

2)Shred carrots and coconut( making sure not to scrap the brown part).
3)Now take shredded coconut, carrot,salt and lime juice in a bowl.

4)Heat  oil in a pan. Then add the mustard seeds once they splutter then add the green chilies and asefotide.

5)Add the tempering to the carrot mixture.