Carrot Salad – Taking Slaw To A Whole New Level
I have made so many different types of carrot salads. Moroccan, Coleslaw, sesame-tossed ribbons. If I had to pick a winner it would be my coconut-carrot slaw – ‘Kosambri’. I use a packet of store bought grated carrots and then come the goodies – Toasted-yellow split-pea lentils, sizzling chili oil boosted with asafetida tang and curry leaves and desiccated coconut
This salad is eaten extensively in the South of India. When I first started nosey-ing around on how to make it, I was dubious with one of the steps – ‘Roasted Split-Pea lentils’. These lentils are uncooked. They are simply soaked for 10 minutes and then roasted in oil. How do they lose that stone stone-like texture. Well people, it works. By soaking the lentils for 15 minutes and then roasting, it yields a nutty texture and flavor.
As for advice – keeping everything within arms length. There are 2 steps in this dish and step no. 2 moves at the speed of lightning as you toss ingredients within seconds of each other in to the sizzling oil and then in to the bowl of carrots.
This salad keeps well for 1 week in the fridge. It is the go to snack for my husband as he rushes home from work to the gym. My kiddies stuff it in a pita pocket and nosh it down and for me, it’s right there and beats reaching out for a triple chocolate cookie.
Recipe for Carrot Salad
2 tbsp. split moong dal (cup soaked in water for 30 minutes)
2 tbsp. chana dal (soaked in water for 30 minutes)
3 carrots (peeled and grated)
1 tbsp. of fresh grated coconut or hydrated dry coconut
s strands of cilantro finely chopped
1 tsp. Lemon/lime juice
½ tsp. sugar
Salt to taste
Sizzling Oil – Tadka
1/4 tsp. Pinch of Hing
Fresh green chili
1/8 cup of oil
1) Combine the carrots, lemon juice and salt
2) Heat oil in a frying pan. Add mustard seeds and fry for a few seconds until splattering sound mutes. Add curry leaves and green chili followed by lentils. Toast lentils until they look ‘glassy’. Toss with carrot slaw. Set aside for 30 minutes