Ingredients:
- 1/4 cup yellow moong dal (optional) – soaked from night before
- 3 carrots – shredded
- 1/2 small cucumber – peeled, seeded, chopped
- little plum tomato chopped
- 1 small shallot – chopped
- 3 tablespoons fresh coconut
- juice of half a lemon
- cilantro chopped
- salt to taste (I find that putting a good amount brings out the flavor well)
- 2 green chilis chopped (optional if you like it hotter)
- 2 teaspoons oil
- 1 teaspoon mustard seed
- pinch of hing (asafoetida)
- 3 fresh curry leaves (or dried curry leaves)
- 1 inch dried red chilis – broken pieces
Course: side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d’oeuvre