Day 105 - Carrot, mung & Cilantro salad
One of the must have dishes for every major festival luncheon is a shredded carrot salad with soaked dehusked mung. It seldom varies, yes there may be some finely diced cucumber or a chopped tomato added perhaps, but the main ingredient in this dish is always carrots. Strange, considering that carrots are not exactly native to the southern regions of India. This recipe is one of those dishes that does not depend upon exact measurements, A handful of this, a pinch of that works perfectly!
4 medium sized carrots, shredded
1/2 cup dehusked, split mung, soaked in water & rehydrated
1 finely minced serrano chili
1 cup chopped cilantro
juice of 1 lime
Salt to taste
2 tablespoons oil
1 teaspoon black mustard seeds
Combine the carrots, mung, serrano chili and cilantro in a steel or ceramic bowl. Add salt, and combine the ingredients. Taste and adjust for seasoning
Heat the oil in a small cast iron pan until its just short of smoking, add the mustard seeds and once they sputter, pour the oil into the salad and fold the mustard until its evenly dispersed. Drizzle evenly with the lime juice. Chill for about 15 minutes prior to serving.