Carrot Salad With Coconut, Cilantro And Lentils Recipe

Name: Carrot Salad With Coconut, Cilantro And Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Shredded carrots; 1/4-1/2 cups Shredded fresh coconut; 1/4 cup Finely chopped Cilantro; 1/4 cup Chana daal or split-washed moong daal; Lime juice and salt, to taste; Green chillies, to taste (optional); 1 teaspoon Black mustard seeds; 1 pinch Asafoetida; 1 Whole dry red chilli; 2-3 fresh curry leaves; 2 teaspoons oil

Servings: persons

1 cup Shredded carrots
1/4-1/2 cups Shredded fresh coconut
1/4 cup Finely chopped Cilantro
1/4 cup Chana daal or split-washed moong daal
Lime juice and salt, to taste
Green chillies, to taste (optional)
1 teaspoon Black mustard seeds
1 pinch Asafoetida
1 Whole dry red chilli
2-3 fresh curry leaves
2 teaspoons oil

1
Soak the lentils or daal in water till they are soft. It'll take 2-3 hours. Alternatively, you can boil them in the microwave for 5 minutes and then rinse under cold water. The goal is to make them soft but still retain the crunch.
2
Combine shredded carrots, coconut, lentils, cilantro, green chillies, lime juice and salt in a bowl.
3
In a small pan, heat up the oil. Add mustard seeds and let them splutter. Then add whole dry red chilli, asafoetida and curry leaves. Saute for 10 seconds and take off the heat. Keep the flame low throughout so as to not burn the tempering.
4
Add the tempering to the salad and combine thoroughly.
5
You can eat it chilled or at room temperature.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Shredded carrots, 1/4-1/2 cups Shredded fresh coconut, 1/4 cup Finely chopped Cilantro, 1/4 cup Chana daal or split-washed moong daal, and more.

Yes, Carrot Salad With Coconut, Cilantro And Lentils falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot Salad With Coconut, Cilantro And Lentils

How did you like this recipe?

Frequently Asked Questions