Carrot and Sprout Salad

Ingredients 

• 2 medium carrots, peeled and grated
• 3/4 cup mixed sprouts (moong, chana), steamed for 3-4 minutes and drained
• 1 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1 green chilli
• 10-12 curry leaves
• 2 tablespoons scraped fresh coconut
• Salt to taste
• 1 teaspoon lemon juice
• 10-12 fresh coriander leaves
• 2 tablespoons roasted peanuts
• Toasted sesame seeds for garnishing

Method

1. For tempering, heat oil in a non-stick pan, add mustard seeds and let them splutter.
2. Finely chop green chilli.
3. Add curry leaves and green chilli to the pan and sauté for a minute. Switch off heat.
4. Put sprouts in a bowl, add carrots, coconut, salt, lemon juice and coriander leaves.
5. Grind peanuts coarsely and add to the bowl along with the tempering. Mix well.
6. Garnish with sesame seeds serve immediately.

Nutrition Info