Carrot and Split green gram salad are used to make Carrot Kosambari. Weekly once mom would make this at home while growing up. This habit makes me crave for this Kosambari.
Time Required: 30 Minutes
Soak Moong Dal for half an hour. Wash and peel Carrots, grate them and keep aside.
In a salad bowl, mix Carrots, Moong Dal, Coconut, Coriander Leaves, Lemon and Salt. In a small kadai/pan heat Oil and add Mustard seeds and when they splutter, add Green Chilies and Curry leaves.
Add this to the Carrot and mix well. Remove to a serving dish and serve.