Carrot Burst with Pine Nuts ( a refreshing summer salad)



  2 cups grated carrots
  1/2 cup grated raddish(optional)
  1 1/2 tb sps mung daal (yellow lentils)
  1 tb sp roasted pine nuts
  1 t sp finely chopped ginger
  Chopped mint leaves
  few drops of lemon/lime juice
  salt to taste

  • Wash and soak mung daal for 3-4 hours or till its soft enough to eat raw.
  • Scrape ,wash and coarsely grate the carrots.
  • Scrape, wash and grate the raddish.
  • Toss all the ingredients together and season with salt and lime juice.
  • Cool and serve with rice and curry, rolls or simple bread and cheese.

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