I look for option to add raw vegetable into our daily plan at least in one of meals. Salads are one of the good option for that. Today I have decided to go with carrot kosumbari. I tried this when I was on a business trip to Bangalore few years back and I have picked up the recipe from one of my colleague thereThis definitely can be one of your option for kids meal
Ingredients:
Moong dal (Split green gram dal) – 1 cup
Carrot – 2
Fresh grated coconut – 2 tbsps (Optional)
Cooking oil – 1 tsp
Mustard seeds – ¼ tsp
Asafoetida – 1 pinch
Green chillies chopped – 1
Salt – ½ tsp
Lime – 1
Fresh coriander leaves- few
Red chilly -1(broken)
Moong dal (Split green gram dal) – 1 cup
Carrot – 2
Fresh grated coconut – 2 tbsps (Optional)
Cooking oil – 1 tsp
Mustard seeds – ¼ tsp
Asafoetida – 1 pinch
Green chillies chopped – 1
Salt – ½ tsp
Lime – 1
Fresh coriander leaves- few
Red chilly -1(broken)
Method:
1. Soak green gram dal in just enough water for half an hour.
2. When the dal is well soaked and soft, drain it well and keep aside.
3. Peel and grate the carrots and add it to the drained dal.
4. Heat oil and add asafoetida and mustard seeds.
5. When the mustard splutters add the cut green chilly and the broken red chilly.
6. Add the seasoning to the carrot and dal mixture.
7. Add salt, juice of 1 lime and shake well in a covered vessel.
8. Garnish with fresh coconut gratings (If you use it) and fresh coriander leaves.
