Spicy Carrot Salad 2
Gajar ka Lachcha 2
Manisha Goel
This salad is made with peanuts, but you can substitute them with melon seeds or an omega 3 seed mix (sunflower, melon, water melon, pumpkin, sesame, linseed, flax, rapeseed and hemp).
Ingredients
250 gm carrots
50 gm skinless peanuts
2 green chillies chopped
1 tbsp. sultanas or resins (optional)
1 tbsp. coriander leaves chopped finely
Salt to taste
1-2 tsp. fresh lemon or lime juice
For tempering:
1 tbsp. olive oil
1 tsp. mustard seeds
5-6 curry leaves (meetha neem, not bay leaves)
Instructions
Peel and grate carrots.
Dry roast peanuts in a frying pan or microwave for 4-5 minutes on full. They should be lightly browned. Pre-roasted peanuts can be used, but are not as nice in flavour.
Place carrots, peanuts, green chillies, sultanas, coriander leaves, salt and lemon juice in a bowl and mix well.
Heat oil in a small ladle.
Add mustard seeds and curry leaves.
When the seeds splutter nicely, add to the salad and mix.
Serve at room temperature with meals or as a vegetarian starter, with slices of paneer, Feta or other cheese.
You can also add 1 tbsp. finely shredded ginger to this salad.
Notes
Also see Salad Selection
