We had this with some aloo palak for dinner. Nom!
This recipe’s from ‘Cooking With Kurma.’ This is basically grated carrot, lots of chopped coriander, lemon juice, a bit of salt and some spices cooked in a bit of oil: cumin seeds, urad dahl (I had none so used some toasted sesame seeds), curry leaves and asofetida.
It was very light and fresh and tasty with the spices adding that darker, dirtier flavour.
