Carrot Kosambari for Rama Navami

  • ½ kg carrots – peeled and grated
  • ½ cup moong dal
  • 3-5 stalks of fresh coriander stalks finely chopped
  • Juice of half a lemon
  • ½ tbspn of salt
  • 1 tbspn oil

For seasoning:
  • ½ tbspn mustard seeds
  • A pinch of asafetida
  • 5-6 curry leaves

  • Soak moong dal for two hours.
  • Drain the water from the moong dal and add it to the grated carrots in a bowl, along with the salt, lime juice and coriander.
  • Heat the oil in a pan and add mustard seeds, when they start popping add curry leaves and asafetida.
  • Pour the seasoning over the carrot and moong dal mixture.
Carrot Kosambari for Rama Navami 5 of 5

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