Carrot Kosambari (South Indian Carrot Lentil Salad)

Ingredients

• •1/2 cup yellow split peas, soaked 20 minutes
• •1 lb carrots, grated
• •1/2 cup unsweetened shredded coconut
• •3 tbsp fresh lime juice
• •1 green chili, minced
• •1 tbsp vegetable oil
• •1 tsp mustard seeds
• •3/4 tsp salt

Directions

1. 1Soak the yellow split peas in water for 20 minutes, then drain thoroughly.
2. 2Combine carrots, drained split peas, coconut, lime juice, chili, and salt.
3. 3Heat vegetable oil in a small pan.
4. 4Add mustard seeds and cook until they pop.
5. 5Pour the hot tempering over the carrot mixture.
6. 6Toss and serve immediately.

💡 Drain the soaked lentils very well so the salad stays crisp rather than watery.

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