This Beet and Carrot Salad is tempered with Indian spices. It is called Koshimbir and works well with an Indian spread.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- Yield: 1 serving
- Category: Salad
- Cuisine: Glutenfree, Indian, Vegan
Ingredients
- 1 medium Beet grated (raw or roasted/boiled beet)
- 5-6 baby carrots grated or chopped small
- 1/4 teaspoon salt or to taste
- a generous pinch of raw sugar
- 1/2 teaspoon lemon juice
- a generous pinch of black pepper (or red chili powder)
Tempering:
- 1 teaspoon organic canola oil
- a generous pinch of asofoetida (hing (or use garlic powder if you dont have hing. Add garlic powder once you take the oil off heat))
- 1/4 teaspoon mustard seeds
- 1 green chili slit (or to taste)
- 2 Tablespoons chopped cilantro
Garnish:
- Crushed roasted peanuts or shredded coconut.
Method
- Grate beet and carrots. Add salt, sugar, lemon juice and pepper. Mix well and keep in a bowl.
- In a small pan, add oil, heat on medium.
- Add mustard seeds when the oil is hot.
- Let the mustard seeds start to pop, then add asofoetida and chili.
- Cook for half a minute, stir the chili so it cooks on all sides.
- Pour this into the beet bowl.
- Mix well. Top with Cilantro, peanuts/coconut. Serve.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.