Carrot Salad with Dal Recipe

Shredded Carrot Salad with Mung Beans

In a small bowl, soak for 1 hour in 2 cups water, then drain:

1/4 cup green mungn beans

In a medium-sized bowl, combine the beans with:

3 carrots, shredded (about 1 cup)

1/2 fresh jalapeño pepper, diced

1 Tablespoon fresh coriander leaves (cilantro), chopped

1 Tablespoon lemon juice, or more to taste

1 1/2 teaspoons roasted peanuts, crushed

1 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon cumin/coriander powder

Category	Salads
Servings	Makes 1 1/2 cups	Serving Size	2 TBS
Calories	18	Protein	1 g
Fat	0.3 g	Carbohydrates	3 g

More Indian Vegetarian Salads

• Beet Salad Recipe - Grated Beets, Lightly Seasoned
• Cabbage Salad Recipe - Grated Cabbage, Lightly Seasoned
• Carrot Salad Recipe - Seasoned, Shredded Carrots Flavored with Crushed Peanuts
• Carrot Salad with Dal Recipe - Shredded Carrot Salad with Mung Beans
• Cucumber Raita Recipe - Seasoned Salad of Yogurt And Cucumber