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15 Jan 2014

Carrot and channa dal salad / Carrot kadalebele kosambari















Servings: 2


Ingredients:


Content
 Quantity
 Comment
Carrot
1 large
Grated
Channa dal
2-3 tbsp
Soaked for 2-3 hours
Coriander leaves
2-3 tbsp

Curry leaves
3-4

Hing / Asafoetida
A pinch

Mustard
1 tsp

Jeera
1 tsp

Oil
1 tbsp

Salt
To taste

Coconut
2-3 tbsp
Desiccated


Method:


Mix together grated carrot, soaked channa dal, coconut, coriander leaves and salt. Heat oil in a small pan. Add mustard. Once it starts popping, add jeera, curry leaves and hing. Pour this tempering on the mixture. Mix. Serve.

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