Ingredients:

• 3 cups – Carrots (loosely packed), finely shredded
• 5 sprigs – cilantro, finely chopped
• 3 tbsp – Lemon juice
• 1 – Green chilli or to taste, slit thin
• 1 tsp – fresh shredded coconut, for garnishing (optional)
• 1 tsp – Mustard Seeds
• 1 tsp – Channa dal
• 1 tsp – Urad Dal
• 1 sprig – Curry leaves
• A pinch – Asafoetida (hing)
• Salt – to taste
• 1 tsp – oil

Method:

1. Wash, peel and finely shred carrots.
2. In a medium bowl, add carrots, lemon juice, salt and cilantro.
3. Mix well.
4. Heat oil in a small pan, add mustard seeds and allow them to pop.
5. Add asafetida, channa dal and urad dal.
6. Once the dals turn golden brown, add green chillies and cook for 30 seconds.
7. Add curry leaves and remove from heat.
8. Add the above seasoning to the carrots and mix well.
9. Garnish with fresh shredded coconut and serve chilled.

Recipe courtesy of Sify Bawarchi