Carrot and peanuts kosambari

Ingredients

• Carrots-2,grated
• Moongdal/hesarubele-2 tablespoons
• Roasted peanuts-2 tablespoons
• Fresh coriander-1 tablespoon
• Green chillies-1,finely chopped
• Fresh coconut,grated-2 tablespoons
• Pepper powder to taste
• Salt to taste
• Lemon juice-1 teaspoon
• Oil-1 teaspoon
• Mustard-1/2 teaspoon
• Hing-pinch

Preparation

• Wash and soak moongdal in half cup of water for 1 hour.
• Roughly crush the roasted peanuts and keep aside.
• In a bowl mix grated carrot,moongdal, fresh coriander,grated coconut, Lemonjuice and seasonings to taste.
• Heat oil in a pan add mustard,when they begin splutter add green chillies and hing and take out of the flame.
• Add the tempering to carrot mixture and mixwell.
• Add crushed peanuts before serving.
• Serve as a side dish.

Questions

Photos of members who cooked this recipe