Gajar Salad
(Carrot Salad)
Sanjiv Singh
This is a very simple colorful salad that is adapted from a recipe by
Madhur Jaffrey's book Indian Cooking.
Serves 6.
Toss the carrots with the salt.
Heat the oil in a small shallow pan over medium heat. When the oil is hot, add the mustard seeds.
As soon as the seeds begin to pop (within a few seconds), pour the contents of the pan over the carrots.
Drain the chick-peas of their liquid and rinse under the tap quickly.
Add the chopped pepper, chick-peas & lemon juice to the carrots. Sprinkle with cayenne pepper and toss.
From the Dinner Co-op