Preparation Time 15 minutes

Servings: 4

Type of recipe: salad

Author: Asmi Kadam

 

Ingredients:

·      2 Carrots

·      1 Beetroot

·      Chopped coriander

·      Salt

·      For Tempering:

ü 1 teaspoon Cumin seeds

ü Curry leaves

ü 1 chopped green chili

ü 1 tablespoon peanuts

ü 1 teaspoon split & skinned black gram ( Urad Dal)

ü Oil

Method:

Wash carrots and beetroot and remove their skin. Grate carrots and beetroot. Transfer them into the mixing bowl.

Now heat a tadka pan on a slow flam. Pour some oil. Once oil is heated, add cumin seeds. Once fluttering of cumin seeds, add Urad Dal. Once change the colour of dal add peanuts. Fry the peanuts till crunchy. Do not burn. Add curry leaves and chopped green chilies. Mix well. Switch off the flame. Pour all the tempering on the mixture of grated carrots and beetroot. Add some salt and chopped coriander. Mix it well.

You can serve this koshimbir with paratha or with meal as a salad.

 

Thank you.

Have a wonderful day.