This is a very easy way to create an aromatic and nutritious salad that will help keep your skin, eyes and lungs healthy.
Get ready for a voyage to the jewel of the western India, Gujarat.
- 2-3 carrots (200 grams), peeled and coarsely grated
- 1 tablespoon olive oil
- 1 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 1 green chili, deseeded and chopped
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- 2 tablespoons lemon juice
Heat oil in a wok. Add mustard seeds and cumin seeds and fry while stirring until mustard seeds start to pop.
Remove the wok from heat and stir in turmeric, salt, sugar and chili. Leave to cool down for a few minutes.
Pour the still warm spices and oil over the carrots and add the lemon juice. Toss together and adjust the seasoning to your liking.
Serve warm or chilled (refrigerated for at least 20 minutes before serving).
If you want to serve chilled, toss the salad once again nicely before serving.
If you don’t wish for the salad to be spicy hot, do not use any chili.
Or if you actually want your salad to be a spicy hot side dish, chop the chili along with their seeds.
If you are not a cumin lover, either reduce the amount of the cumin or just use none at all.
When frying the mustard seeds, have a lid at hand to cover the wok, the seeds might start jumping once they start popping. (which can burn you if they land on you).
Also remember not to fry for too long, you don’t want the mustard seeds to burn. They will taste really horrible!
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