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Ingredients
- Carrots - 3 cups (loosely packed), finely shredded
- Lemon Juice - 3 Tbsp
- Salt - to taste
- Oil - 1 tsp
- Mustard Seeds - 1 tsp
- Asofoetida (Hing) - pinch
- Chana Daal - 1 tsp
- Urad Daal - 1 tsp
- Green Chili - 1 or to taste, slit thin
- Curry Leaves - 1 sprig
- Cilantro - 5 sprigs, finely chopped
- Fresh Shredded Coconut - 1 tsp, for garnishing (optional)
Directions
- Wash, peel and finely shred carrots. Store bought Matchstick Carrots DO NOT work for this recipe.
- In a medium bowl, add Carrots, Lemon Juice, Salt and Cilantro. Mix well.
- Heat Oil in a small pan.
- Add Mustard Seeds and allow them to pop.
- Add Asofoetida, Chana Daal and Urad Daal.
- Once the daals turn golden brown, add Green Chilies and cook for 30 seconds.
- Add Curry Leaves and remove from heat.
- Add the above seasoning to the Carrots and mix well.
- Garnish with Fresh Shredded Coconut and serve chilled.
- Serves 4
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